The Best traditional Scottish Scones Recipe will produce delicious, large, light scones that melt in the mouth when eaten. The whole of the United Kingdom is famous for its scones, but I still maintain that Scottish cooks produce the best. You will find many different varieties, from plain scones, fruit scones, cherry scones, date scones and savoury cheese scones. You can buy them in Bakers’ Shops and supermarkets everywhere, and I doubt if you will find a coffee shop in the land, which does not have scones on the menu. Restaurants which serve the traditional Scottish ‘High Tea’ will almost always have freshly-baked scones as part of the meal.

Of course in Scotland we also have other ‘scones’ which are totally different, such as the Potato Scone (probably the Scottish equivalent of Hash Browns) which is usually served with a cooked breakfast; and we also have ‘drop scones’, which are made with a batter-like mixture using a griddle (or girdle) but are called Scotch Pancakes. There are other types of scones such as Treacle Scones, Soda Scones, and whole-meal scones. All of these as well as Potato (or Tattie) Scone and the Drop Scone are not what I am describing as a traditional Scottish Scone.

The recipe below is one of the simplest yet best Scottish scone recipe you will find, and is not hard to make. This is the ‘plain’ version, and both the plain and the fruit scone are served with butter; although for a real treat, serve them with delicious homemade jam such as strawberry or raspberry, and of course whipped or clotted cream. They are best served warm, and of course served with a nice pot of tea.

Ingredients

8oz / 225g self-raising flour
1oz / 25g caster sugar
large pinch of salt
5fl oz / 150ml milk

Method

Mix the flour and salt together and rub in the butter.
Mix in the sugar, then the milk until the dough is soft.
Turn on to a floured board and knead very lightly.
Make a round roughly ¾ in / 2cm thick.
Using a scone cutter (about 2in / 5cm) cut into rounds and place on a lightly greased baking sheet.
Lightly knead together the rest of the dough and continue cutting more scones to use up all the dough.
Brush the tops of the scones with a little milk (or beaten egg).
Bake for around 12-15 minutes in preheated oven (220C/425F) until golden and well risen.

Cool on a wire rack and serve with butter and homemade raspberry jam and maybe some whipped or clotted cream while still warm.

The recipe can be adapted to include sultanas or other dried fruit; or with cheese to make a savoury version.

By: Maybelle

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May Cropley lives in the Kingdom of Fife in Scotland. She is passionate not only about the place, but also the history, the people, the food, the music and art, poetry, the culture and all things Scottish. All of this, and the Home of Golf at St Andrews are featured on her website. Visitors to the website Scotland’s Enchanting Kingdom can contribute Scottish Recipes and Scottish poems.

Marmalade is a jam (jelly) made from oranges, traditionally served at breakfast time. The best kind is made from slightly bitter Seville oranges. There are many kinds of traditional marmalades in Britain, but the original is Scottish Dundee Kieller marmalade.

According to the legend Mrs Janet Keiller first made it in Dundee (a major port city at the time) in 1797 when her husband brought a cargo of oranges that were being sold cheaply after a spanish ship was forced to take refuge in the port during a storm. Needing to use up lots of Seville oranges in one go Mrs Keiller decided to make them into a preserve and Keiller Dundee Marmalade was born.

It’s hardly surprising, therefore, that marmalade figures as a major component in many Scottish recipes. Two of these are presented below:

Stilton-stuffed Chicken in Orange Sauce

Ingredients:
4 large chicken thighs, skinned and boned
50g stilton, cut into 4 fingers
juice and freshly-grated zest of 1 orange
1 tbsp cornflour
3 tbsp dry white vermouth
2 tbsp orange marmalade (Dundee Marmalade, for preference)
25g butter

Method:
Insert a finger of cheese into each chicken thigh. Remove the rind from the bacon and use to wrap around the chicken, securing it in place with a cocktail stick.

Add the lemon juice and zest to a bowl. Sprinkle the cornflour over the top and whisk to combine. Add the vermouth and whisk in then stir-in the marmalade and set the mixture aside.

Heat the butter in a pan and when foaming add the chicken and cook, turning frequently, until golden brown all over. Stir the conrflour mix into the pan, bring to a boil, reduce to a simmer then cover and cook gently for 20 minutes. Serve immediately on a bed of rice with a little of the sauce spooned on top.

Marmalade Queen of Puddings

Ingredients:
600ml milk
25g butter
225g caster sugar
finely-grated zest of 1 orange
4 eggs, separated
75g fresh breadcrumbs
pinch of salt
6 tbsp orange marmalade

Method:
Begin with the breadcrumb custard. Add the milk, butter, 50g of the caster sugar and orange zest to a pan and heat until the sugar has dissolved and the mixture is just warm.

Whisk the egg yolks in a large bowl and gradually add the warm milk to them, stirring all the time. When the milk has been incorporated add the breadcrumbs and stir to mix. Tip the contents of a bowl into a well-buttered 1.5l oven-proof dish and allow to stand for 20 minutes, while the breadcrumbs swell.

At the end of this time place the dish in an oven pre-heated to 180°C and bake for about 25 minutes, or until the custard has just set. Take the custard out of the oven and set aside.

Add the egg whites to a clean bowl and whisk with just a pinch of salt until they stand in soft peaks. Add the remaining sugar a little at a time, whisking all the while. Spread the orange marmalade over the cooked custard then top with the meringue, making certain it covers the entire surface of the dish.

Return the pudding to the oven and bake for a further 20 minutes, or until he meringue is crisp and golden. Serve hot.

I hope you enjoyed these recipes and are now eager to find out more about traditional Scottish and British cookery.

By: gwydion

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Dyfed Lloyd Evans is a collector of British Regional Cookery and his site has a collection of several hundred Traditional Scottish Recipes that include recipes for Jams, Marmalades and Preserves, as well as other types of traditional Scottish recipes.

The bread-making industry has made great strides in Scotland. In Glasgow alone there are two firms which each bake over two thousand bags of flour a week — namely, J. and B. Stevenson and Bilsland Brothers — while five other firms each bake from five hundred to one thousand bags a week in respect to the output, Scotland is a long way in advance of either England or Ireland. I can well remember the time when oatmeal cakes and scones were the staple food in Scotland; but such food is now notable by its absence. This brings to mind a story I once heard of an Englishman and a Scotchman who were arguing on the merits of their respective countries. The Englishman said, “Man Sandy, you are all fed on oatmeal! Why, in England we only feed our horses on oats.” Sandy’s reply was, “I don’t na but what you say, man, is a very true, but where wull ye get sic horses and where wull ye get sic men ?”

As I have said before, Parisian harm is the kind most used in Scotland; in fact, nearly all the Scotch advertisements require “men used to Parisian barm.’ However, I have noticed lately that German yeast is steadily making its way in the North. The Scotch used generally to make their bread with what they called potato ferment. Now it is mostly quarter or full sponges. To make 1 sack of flour into bread with a quarter sponge take 1 gallon of water of the required temperature, add 1/2 a gallon of Parisian barm, and sufficient flour to make it into a good stiff dough. This is generally set between one and two o’clock, and is ready to take about half-past four. It should be dropped when ready an inch in the quarter boat or barrel. Empty it into the trough, add 10 gallons of water, dissolve 2 lbs. of salt, and mix all into a well-beaten sponge. Add 6 gallons of water of the required temperature and 1 1/4 lb. of salt in the morning, or when you take the sponge, and make all into a nice dough. The softer you can work the sponge the clearer and showier will be the loaf. To make 1 sack of flour with a full sponge, take 1 to 1 1/2 gallons of barm, about 10 gallons of water of the proper temperature with 2 lbs. of salt dissolved in it; make all into a nice-sized sponge. When ready add 6 gallons of water of proper temperature, and 1 1/4 lb. of salt, and make it into dough.

Care should always be taken to keep the barm clear of grease and churned milk, especially if the milk is sour.

There are a great many substitutes for wheat-flour bread, some of which I will enumerate; but I do not think it needful to give the recipes for them, as the recipes and formulae I have given are evidently those most popular in the English, Scotch, and Irish bake houses. Among the many substitutes for wheat bread are the following: bread corn, rice bread, potato bread; bread made of roots, ragwort bread, turnip bread, apple bread, meslin bread, salep bread, Debreczen bread, oat and barley bread. The Norwegians, we are informed, make bread of barley and oatmeal baked between two stones; this bread is said to improve by age, and may be kept for as long as thirty or forty years. At their great festivals the Norwegians use the oldest bread, and it is not unusual at the baptism of infants to have bread made at the time of the baptism of their grandfathers.

By: Jackson Sabin

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To read about baking chips and baking yeast, visit the Baking Ideas site.

The very mention of Scottish cuisine brings water in the mouths of many people. Scottish cuisine is adored by food lovers all over the world because of its’ excellent flavor and delicious ingredients. Although the signature dish of Scotland is Haggis, Scotland’s kitchen has much more to offer. In addition to food of Scotland, Scottish Whisky popularly known as Scotch is certainly a world leader in the finest spirits of the world.

Scotland’s natural pantry of game, dairy, fish, fruit, and vegetables is the integral factor of conventional Scots cooking, with a high degree of reliance on simplicity and a lack of spices from abroad. In recent times greater importance has been placed on the consumption of fresh fruit and vegetables, otherwise Scots generally love fat and deep-fried food in addition to the traditional ones.

Appetizers consist of Scotch Eggs, hard boiled eggs which are wrapped in lean ground pork or turkey, rolled in egg and breaded then baked. Stuffed meatballs are also quite common. They are made up of minced beef mixed with spices and egg, a chunk of mozzarella cheese put in the center and rolled into balls which are baked or fried.

Soups are very popular in Scotland and are savored by almost everyone. The ingredients are fresh and natural and the soups can be served both hot or cold. Bonfire Warmer Soup made with carrots, onions, bacon, butter, milk and chicken stock. Cullen skink (Finnan haddock and potato soup) comes form a small town on the Moray Firth coast called Cullen.

Another important element of Scottish meal is meat and fishes. Scottish lochs and rivers are loaded with different varieties of fish, while shellfish such as lobster, oysters and prawns are gathered from Scotland’s rugged coastline. Veal and lamb are often used like pork. Lamb is roasted or used in stews, curries, casseroles or mutton pies.

Scottish cuisine is wonderful and has managed to leave an important mark on the world due its’ authentic taste and flavors.

By: peter Morris

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