Category Archives: Breads

recipes techniques and tips for preparing and baking of all kinds of breads

World’s Best Scottish Scones with Currants

Scottish Scones with Currants

 

 

 

 

 

 

Scottish Scones with Currants

Many years ago while working on a braciola recipe I was left with an abundance of currants, and while making scones I thought why not add them, they came out great and have been a favorite of ours for a long, long time.

I usually use buttermilk in all my scone recipes but half & half or plain whole milk will work just fine, and I have brought my recipe up to the 21st century by using my food processor to  cut in the butter into the flour cuts the time to nothing and the out come is just as good.  You can still cut the flour in by hand with a pastry cutter or a pair of knives if you like.

Ingredients for Scottish Scones with Currants

  1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  2. 1 egg beaten
  3. 2 cups flour – sifted
  4. 2 tbs sugar
  5. 1 tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
  8. 1½ cups currants
Directions for Scottish Scones with Currants

Preheat your oven  to 425º

In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.

Place the flour into a bowl and add the currants mixing to completely combine the  currants and getting them floured and small clumps  broken up.

 Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.

Place onto a well floured surface and knead 8- 10 times gently.  Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½” thickness then cut each into 6 pie shaped segments.  

Place the segments onto a greased sheet pan,or one with a silpat.  A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones.  Place into the center of the oven and bake for  12 minutes until the tops are lightly browned.

Remove from the sheet pan to a wire rack to cool slightly and enjoy.

Scones with currants

 

 

 

 

 

 

Here are a few iems to help make this recipe:




 

The Official Taste Tester

 

 

 

 

 

 

Och! Laddie, Warm Scones with melting butter! even with those silly round things in there they can’t be beat!  5 paws and I’d like them every morning thank you.

 

 

 

World’s Best Scottish Scones with Currants

World’s Best Scottish Scones with Currants

Ingredients

  1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  2. 1 egg beaten
  3. 2 cups flour - sifted
  4. 2 tbs sugar
  5. 1 tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup of butter chilled = 5 1/3 tbs.cut to small cubes
  8. 1½ cups currants

Instructions

  1. Preheat your oven  to 425º
  2. In a bowl or the bowl of a food processor place the flour, sugar, salt, and baking powder add the butter and cut the butter into the flour until you have a mixture the consistency of cornmeal.
  3. Place the flour into a bowl and add the currants mixing to completely combine the  currants and getting them floured and small clumps  broken up.
  4.  Now add the egg and milk and combine until all the raw flour is gone, you should have a fairly sticky dough.
  5. Place onto a well floured surface and knead 8- 10 times gently.  Roll into a ball cut the ball in half, roll each half into a smaller ball and flatten each out to about ½" thickness then cut each into 6 pie shaped segments.  
  6. Place the segments onto a greased sheet pan,or one with a silpat.  A new trick I found is to double up the sheet pans which will help over cook he bottoms of the scones.  Place into the center of the oven and bake for  12 minutes until the tops are lightly browned.
  7. Remove from the sheet pan to a wire rack to cool slightly and enjoy.
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Cinnamon Raisin Banana Bread

 

 

Cinnamon Raisin Banana Bread

 

 

 

 Cinnamon Raisin Banana Bread

The junior member of the clan has of late developed a taste for cinnamon raisin bread, to the detriment of his bananas for breakfast.  So with a whole lot of bananas about to go south, I figured I would make banana bread, but then got to thinking, why not add the cinnamon and raisins?

Ingredients for Cinnamon Raisin Banana Bread
  1. 3- 4 Overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. 1- 1½ cups loosely packed raisins
  9. 1/3 cup of granulated sugar
  10. 1½ Tbs cinnamon
Directions for Cinnamon Raisin Banana Bread

Preheat oven to 350º,

Lightly grease a loaf pan,

In a bowl combine the flour, baking powder and salt,

In a separate bowl whisk together the cinnamon and granulated sugar.

In a mixer on low speed cream the butter and sugar.  When well blended add the bananas and mix until they are fully mashed and incorporated.

Add the eggs one at a time, adding after each is fully combined.

With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.

With the mixer still on low add the raisins.  Once combined remove the mixer bowl scraping down the sides.

Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnamon and whirl that into the mixture.  

Pour into the lightly greased loaf pan and bake in the center of the oven for 60 – 80 minutes until a toothpick inserted into the center of the oaf comes out clean.

Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.

Here are a few items to help make this recipe:



The Official Taste Tester

 

 

 

 

 

 

 

 

Bananas, raisins, cinnamon in bread?  I would rather have it plain with a little sliced chicken inside, not a S.A.P.P. dish but I did like the melted butter, so only 3 paws and skip the fruits and bring on the meats!

 

 

 

 

Cinnamon Raisin Banana Bread

Cinnamon Raisin Banana Bread

Ingredients

  1. 3- 4 Overripe bananas
  2. ½ cup butter softened
  3. 1 cup dark brown sugar
  4. 2 whole eggs
  5. 2 cups all purpose flour
  6. 2 tsp baking powder
  7. pinch of salt
  8. 1- 1½ cups loosely packed raisins
  9. 1/3 cup of granulated sugar
  10. 1½ Tbs cinnamon

Instructions

  1. Preheat oven to 350º,
  2. Lightly grease a loaf pan,
  3. In a bowl combine the flour, baking powder and salt,
  4. In a separate bowl whisk together the cinnamon and granulated sugar.
  5. In a mixer on low speed cream the butter and sugar.  When well blended add the bananas and mix until they are fully mashed and incorporated.
  6. Add the eggs one at a time, adding after each is fully combined.
  7. With the mixer on low add the flour, baking powder and salt. and continue to mix until all the ingredients are gully combined.
  8. With the mixer still on low add the raisins.  Once combined remove the mixer bowl scraping down the sides.
  9. Add about ½ the cinnamon sugar mixture and with a spatula whirl it into the batter, once mixed in, add the remaining cinnmon andwhirl that into the mixture.  
  10. Pour into the lightly greased loaf pan and bake in the center of the oven for 60 - 80 minutes until a toothpick inserted into the center of the oaf comes out clean.
  11. Place on to a wire rack and allow to cool for about 5 minutes then remove from the pan by inverting onto a wire rack, once removed from the pan turn the bread right side up.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

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Cinnamon Scottish Scones

 

Cinnamon Scottish Scones

 

 

 

Cinnamon Scottish Scones

I found all sorts of different recipes for Cinnamon Scottish Scones on-line .  I tried a few different methods and recipes in developing this blog and this final try came out the best.  The cinnamon mixture for this recipe is enough to make a few recipes, the “filling” will keep in an air tight container in the refrigerator for a few weeks; but once you make this I’m sure you will be getting frequent requests to make more.

Ingredients for Cinnamon Scottish Scones

For the Filling:*
  1. ½ Cup of softened butter
  2. ½ cup dark brown sugar
  3. ½ cup granulated sugar
  4. 6 Tbs all-purpose flour
  5. 2 Tbs Cinnamon
For the Scottish Scones
  1. ¾ cup milk, or butter milk
  2. 1 large egg (beaten)
  3. 2 cups flour
  4. 2 Tbs sugar
  5. 1 Tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup butter chilled cut into small cubes
  8. 1 Tbs shortening- to grease baking sheet
  9. 3- 4 Tbs flour for kneading

* will make enough for 5-6 batches of scones, keep in refrigerator in air tight container

Directions for Cinnamon Scottish Scones

Place all the filling ingredients into the bowl of a food processor and pulse to combine until you have a mixture that resembles a mixture about 2-3 times as thick as  cornmeal with no lumps larger than small peas.  Place in airtight container and hold in the refrigerator.

Pre heat oven to 425º.  with the rack in the cener of the oven.

Lightly grease a baking sheet with the shortening.

In the bowl of a food processor place the butter, flour, sugar, baking powder, and salt and pulse until you have a mixture the consistancy of cornmeal.

Place this mixture into a bowl and add the milk and egg and stir lightly until all are combine thourouhly. 

On a clean work surface place a light dusting of flour and on top of this spoon 2-3 Tbs of the Cinnamon mixture, place the Scone mixture on top of this and top that with another 2-3 Tbs of cinnamon and a light dusting of flour.  Gently knead this mixture about 10 times to combine (the secret to a great scone is to work the dough as little as possible; as the more you work it the tougher the dough becomes).  Form into a ball and cut in ½.  Form each half into a ball and flatten out to about ½”- 1″ thickness.  Cut each round into 6 pieces  and place on the greased baking sheet.  Place into the oven and bake for 12 minutes until risen and cooked through and lightly browned on top.

Place onto a wire rack to cool slightly.

Best served warm with softened butter.

Served warm with softened butter

 

 

 

 

 

 

Here are a few items to help make this recipe:

The Official Taste Tester

 

 

 

 

 

 

Och! Laddie.  Dinna you know a S.A.P.P. does not have a fondness for Cinnamon!  Next time just the scones- nay moore than that will suffice!

 

 

Cinnamon Scottish Scones

Cinnamon Scottish Scones

Ingredients

  1. For the Filling:*
  2. ½ Cup of softened butter
  3. ½ cup dark brown sugar
  4. ½ cup granulated sugar
  5. 6 Tbs all-purpose flour
  6. 2 Tbs Cinnamon
  7. For the Scottish Scones
  8. ¾ cup milk, or butter milk
  9. 1 large egg (beaten)
  10. 2 cups flour
  11. 2 Tbs sugar
  12. 1 Tbs baking powder
  13. ½ tsp salt
  14. 1/3 cup butter chilled cut into small cubes
  15. 1 Tbs shortening- to grease baking sheet
  16. 3- 4 Tbs flour for kneading
  17. * will make enough for 5-6 batches of scones, keep in refrigerator in air tight container

Instructions

  1. Place all the filling ingredients into the bowl of a food processor and pulse to combine until you have a mixture that resembles a mixture about 2-3 times as thick as cornmeal with no lumps larger than small peas. Place in airtight container and hold in the refrigerator.
  2. Pre heat oven to 425º. with the rack in the cener of the oven.
  3. Lightly grease a baking sheet with the shortening.
  4. In the bowl of a food processor place the flour, sugar, baking powder, and salt and pulse until you have a mixture the consistancy of cornmeal.
  5. Place this mixture into a bowl and add the milk and egg and stir lightly until all are combine thourouhly.
  6. On a clean work surface place a light dusting of flour and on top of this spoon 2-3 Tbs of the Cinnamon mixture, place the Scone mixture on top of this top that with another 2-3 Tbs of cinnamon and alight dusting of flour. Gently knead tthis mixture about 10 times to combine (the secret to a great scone is to work the dough as little as possible; as the more you work it the tougher the dough becomes). Form into a ball cut in ½. Form each half into a ball and flatten out to about ½"- 1" thickness. cut each round into 6 pieces and and place on the greased baking sheet. Place into the oven and bake for 12 minutes until risen and cooked through and lightly browned on top.
  7. Place onto a wire rack to cool slightly.
  8. Best served warm with softened butter.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2017 all rights reserved