Category Archives: Scones

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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Traditional Scottish Scones and Sausage Gravy

Traditional Scottish Scones and Sausage Gravy

 

 

 

 

 

 

Traditional Scottish Scones and Sausage Gravy

This is a very simple and easy recipe to prepare and the end results will certainly make everyone eating it, happy, happy, happy.

I have updated my traditional Scottish Scones recipe to bring it into the 21st century, saving time and making the recipe even easier to make.

The sausage gravy recipe is a very simple one, for flavor I like to use a good sage sausage, but feel free to use any you like and add any herbs you think your family will go for.

Ingredients for  Scones and Sausage Gravy
Scones:
  1. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  2. 1 egg beaten
  3. 2 cups flour – sifted +2-3 Tbs extra for kneading and rolling
  4. 2 tbs sugar
  5. 1 tbs baking powder
  6. ½ tsp salt
  7. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
  8. 1 Tbs shortening for sheet pan
Sausage Gravy:
  1. 1 # loose sausage
  2. 1/3 cup flour
  3. 3 cups milk
  4. chopped parsley for garnish
Directions for Scottish Scones and Sausage Gravy
Scones:

Place the flour, sugar, salt and baking powder into the bowl of a large food processor.  Pulse a few times to mix,  Add the cubed butter and then pulse until you have a mixture similar to cornmeal.

Place this mixture into a bowl and add the Milk and egg and mix until all is combined,  You should have a fairly sticky mixture.

Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half .  Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).

Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top.   Place onto a wire rack to cool slightly.

Sausage Gravy:

In a large sauté pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.

With the pan still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.

Add the milk and stir continuously until the mixture begins to boil and become thick.

Once thickened remove from the heat.  Cut the scones in half and scoop the gravy over the top and garnish with the chopped parsley.

Scottish Scones with Sausage Gravy

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2vbmmlL    -Food Processor
http://amzn.to/2vSx56w     -Large Saute Pan

The Official Taste Tester

 

 

 

 

 

 

Scones and sausage gravy “I couldn’t have come up with a better combination”  Ach Laddie! 5 paws

 

 

Traditional Scottish Scones and Sausage Gravy

Traditional Scottish Scones and Sausage Gravy

Ingredients

  1. Scones:
  2. ¾ cup of milk (you can substitute buttermilk for a rich alternative)
  3. 1 egg beaten
  4. 2 cups flour - sifted +2-3 Tbs extra for kneading and rolling
  5. 2 tbs sugar
  6. 1 tbs baking powder
  7. ½ tsp salt
  8. 1/3 cup of butter = 5 1/3 tbs.cut to small cubes
  9. 1 Tbs shortening for sheet pan
  10. Sausage Gravy:
  11. 1 # loose sausage
  12. 1/3 cup flour
  13. 3 cups milk
  14. chopped parsley for garnish

Instructions

  1. Scones:
  2. Place the flour, sugar, salt and baking powder into the bowl of a large food processor.  Pulse a few times to mix,  Add the cubed butter and then pulse until you have a mixture similar to cornmeal.
  3. Place this mixture into a bowl and add the Milk and egg and mix until all is combined,  You should have a fairly sticky mixture.
  4. Scoop out of the bowl onto a well floured surface dust the top with a little flour and then knead 5 or 6 times, then roll into a large ball and cut in half .  Roll each half into a ball then flatten out and cut into 4 slices (Traditional recipe call for 6 slices but for this recipe a larger scone works better).
  5. Place the cut slices onto a lightly grease baking sheet and place into a preheated 425º oven for about 12 minutes, until they have risen and are slightly browned on top.   Place onto a wire rack to cool slightly.
  6. Sausage Gravy:
  7. In a large saute pan on medium to medium high heat, cook the sausage until well done and broken into small pieces.
  8. With the the still on the heat add the flour and stir to combine with the sausage and the fat in the pan until all the raw flour is combined and cooked.
  9. Add the milk and stir continuously until the mixture begins to boil and become thick.
  10. Once thickened remove from the heat.  Cut the scones in half and scoop the gravy over the top and garmish with the chopped parsley.
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Mrs. McCarthy’s Award-Winning Strawberry Scones

 

 

Strawberry Scones

 

 

 

 

 

 

Mrs. McCarthy’s Award-Winning Strawberry Scones

I couldn’t believe that the producers of the Father Brown series haven’t made a cook book of Mrs. McCarthy’s favorite recipes including her “award-winning strawberry scones”.

According to the lore of the show the recipe was handed down from her grandmother who made them for King George IV when he visited Kilkenny Castle in 1826 (he didn’t).  King Edward VII did however in 1904.  

An alternative to the story is Sid’s assertion that  Mrs. McCarthy stole the recipe from a Mrs. O’Boyle perhaps a truer version as the King story does have some holes in it !.  What ever the truths be told, strawberry scones are a staple in the show.

I saw a number of sites that had mention of English Scones as a staple for this recipe, however since Mrs. McCarthy’s family came from Ireland a Irish scone would be more apropos.

 Among the variables in the recipe,  what is the topping on the strawberries, is it whipped cream, double cream or maybe clotted cream ?  

 Is it strawberry preserve or fresh strawberries, or a combination of both ?

  

 This isn’t “THE Official” Mrs. McCarthy scone”, more a tongue in cheek title,  I hope the producers of “Father Brown” find no offense.  Going through many versions of scone recipes particularly of the “Irish” Version” I settled on a slightly enhanced version of my family scone recipe (see best Scottish Scones in recipe search).  As this is a dessert scone we added slightly more sugar with a light sugar topping and increased the amount of baking powder which seem to be more in line with the Irish scone recipes that I found.  Also most good Irish baking recipes of old, will use buttermilk instead of whole milk or cream and of course a fantastic Irish Butter.

The secret to a good scone is not to “overwork” the dough.  Gently mix to incorporate all the ingredients then very gently knead only a few times, press out and gently roll and cut and cook.

Ingredients for Strawberry Scones

  1. ¾ cup of buttermilk
  2. 1 egg beaten
  3. 2 cups of flour
  4. 3 Tbs granulaed sugar
  5. 1 Tbs + 1 tsp Baking powder
  6. ½ tsp salt
  7. 1/3 cup Kerrygold Pure Irish  butter = 5 1/3 Tbs cut to small cubes 
  8. Extra flour for dusting table and roller.
  9. 1-2 Tbs granulated sugar for topping.
  10. 1 jar good strawberry preserves
  11. Fresh strawberries cored and cut into quarters
  12. Clotted Cream or Whipped cream
  13. 1 Tbs shortening for baking sheet

Directions for Strawberry Scones

Preheat oven to 425º.

In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter.  Pulse until you have a mixture the consistency of cornmeal.

Empty into a mixing bowl. 

Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk.  If more don’t worry the extra flour in the kneading process will take care of it.

Add the liquid to the dry ingredients and mix until all is combined.

Scrap out of bowl onto a well floured table and gently knead 5-6 times.

Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.

Take remaining dough and gently pull together and roll out and cut until all the dough is used.

Lightly sprinkle sugar on top of all the scones.

Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.

Remove from the oven and place the scones on a wire rack to cool.

Assembly:

Cut the scones in half and lightly spread some preserve on the bottom on each.

Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.

Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries,  smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,

 

 

 

 

 

 

 

Here are a few items to elp make this recipe:
http://amzn.to/2uL3DQQ     Food processor
http://amzn.to/2hdZj82          Clotted Cream
http://amzn.to/2uKPKCy       Sheet Pan

 

 

The Offical Food Taster

 

 

 

 

 

 

The Scones and the Clotted Cream are to die for, not so sure about those red things, I would have perfered roast beef on them, still a 5 paw effort!

 

 

 

Mrs. McCarthy’s Award-Winning Strawberry Scones

Mrs. McCarthy’s Award-Winning Strawberry Scones

Ingredients

  1. ¾ cup of buttermilk
  2. 1 egg beaten
  3. 2 cups of flour
  4. 3 Tbs granulaed sugar
  5. 1 Tbs + 1 tsp Baking powder
  6. ½ tsp salt
  7. 1/3 cup Kerrygold Pure Irish  butter = 5 1/3 Tbs cut to small cubes 
  8. Extra flour for dusting table and roller.
  9. 1-2 Tbs granulated sugar for topping.
  10. 1 jar good strawberry preserves
  11. Fresh strawberries cored and cut into quarters
  12. Clotted Cream or Whipped cream
  13. 1 Tbs shortening for baking sheet

Instructions

  1. Preheat oven to 425º.
  2. In the bowl of a food processor with a pastry blade place the flour,sugar, baking powder, salt and butter.  Pluse until you have a mixture the consistancy of cornmeal.
  3. Empty into a mixing bowl. 
  4. Place the buttermilk and egg into a measuring cup and beat the egg well, you should have appoximately 1 cup of liquid, if not add a little more buttermilk.  If more don't worry the extra flour in the kneading process will take care of it.
  5. Add the liquid to the dry ingredients and mix until all is combined.
  6. Scrap out of bowl onto a well floured table and gently knead 5-6 times.
  7. Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.
  8. Take remaing dough and gently pull together and roll out and cut until all the dough is used.
  9. Lightly sprinkle sugar on top of all the scones.
  10. Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.
  11. Remove from the oven and place the scones on a wire reack to cool.
  12. Assembly:
  13. Cut the scones in half and lightly spread some preserve on the bottom on each.
  14. Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.
  15. Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries,  smooth out slightly and top with the scone top.
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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