Best Scottish Scones

 

Scottish Scones
Scottish Scones

Scottish Scones

There is I think nothing as satisfying as  hot scones on a cold morning, or for that matter on any morning.  Warm, buttered with a dollop of jam and these flaky tasty morsel brighten any morning.  They are as good cooled so you don’t have to worry about not finishing the plate at one sitting.

Warm Scone with butter and jam
Warm Scone with butter and jam

This wonderful creation like Scottish Shortbread most likely originated out of the Bannock a round cake baked on a griddle and made with unleavened oats and cut into segments.  Once baking powder became available and wheat flour more accessible  the present day scone recipe evolved.

This recipe can be embellished in any number of ways.  You can add fruit, raisins or currants, for a dessert add chocolate chips.  Make them savory scones by adding fine herbs, spicy with pumpkin, or with cheese, or bacon the ideas are endless.

In some areas of the U.S. they try to pass off a fried dough as a scone, I was once sorely disappointed in a restaurant at a truck stop that placed one in front of me; immediately drying up, my already watering with expectation, mouth.  Such an affront would surely get any true Scotsman’s kilt in a knot.  Too bad they are a national chain and are spreading this blasphemy all over the country.

If you are in the highlands don’t be asking for a scone ( skone -s cone) they’ll not know what yer askin, rather ask for a scone (skon -s-con).

Special tools for making Scones:

  1. ½ sheet pan greased
  2. pastry cutter
  3. pastry scrapper

Scottish Scones 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 = 5 1/3 tbs.cut to small cubes

Baking directions for Scottish Scones:

Set oven to 425º with rack in the center.  Sift all the dry ingredients into a bowl add the butter and using the pastry cutter cut in the butter until you have a mixture with the consistency of corn meal.  

You can also come into the 21st century and use a food processor for these first steps.  Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.

Add the egg and milk and stir only until no flour shows.

add egg and milk
add egg and milk
stir until no flour shows
stir until no flour shows

If the mixture is dry or stiff add a little more milk you should have a slightly gooey and moist dough.  Turn the dough out onto a floured surface and knead very gently 15 times (baking powder dough doesn’t like to be worked too much).  Once kneaded cut dough in half and shape each half into  a ball.  Press the ball down to form a round and cut into 8 pieces.

cut in half
cut in half
form into rounds and cut into 8 pieces
form into rounds and cut into 8 pieces

Place the pieces onto a greased cookie sheet spacing them as they will rise while baking.

space on sheet pan
space on sheet pan

Bake for 12 minutes or until lightly golden brown.  Serve warm with softened butter and jam.

serve warm with softened butter and jam
serve warm with softened butter and jam

here are few items you might need to make this scone recipe:
OXO Good Grips Multi-Purpose Pastry Scraper/Chopper
OXO Good Grips Dough Blender with Blades
Nordic Ware Bakers Half Sheet, 13 by 18 by 1 Inch
Silpat Non-Stick Baking Mat, 11 5/8 x 16 1/2-inches, Half Sheet Size

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

You don’t have to be Scottish to love these delicious treats, especially with butter and jam – I give them 5 paws

 

IMG

 

 

 

 

Best Scottish Scones

Best Scottish Scones

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 = 5 1/3 tbs.cut to small cubes

Instructions

  1. Set oven to 425º with rack in the center.  Sift all the dry ingredients into a bowl add the butter and using the pastry cutter cut in the butter until you have a mixture with the consistency of corn meal.  
  2. You can also come into the 21st century and use a food processor for these first steps.  Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.
  3. Add the egg and milk and stir only until no flour shows.
  4. If the mixture is dry or stiff add a little more milk you should have a slightly gooey and moist dough.  Turn the dough out onto a floured surface and knead very gently 15 times (baking powder dough doesn't like to be worked too much).  Once kneaded cut dough in half and shape each half into  a ball.  Press the ball down to form a round and cut into 8 pieces.
  5. Place the pieces onto a greased cookie sheet spacing them as they will rise while baking.
  6. Bake for 12 minutes or until lightly golden brown.  Serve warm with softened butter and jam.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/scottish-scones/

 

 

 

 

 

 

 

 

 

 

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 2013 all rights reserved

 

 

 

 

 

 

 

 

 

 

 

Filet Mignon and Bearnaise Sauce

014
Filet Mignon with bearnaise Sauce

 

Filet Mignon and Bearnaise Sauce

With very little practice Filet Mignon and Bearnaise Sauce makes a great start to a romantic Valentine’s Day dinner, or for that matter a great dinner any time!

 

Fool Proof Blender Bearnaise Sauce:

I found the idea for this recipe in the New York Times Heritage Cookbook by Jean Hewitt, 1980 Ed.,  I’ve changed it a little but it never fails to come out great.

Ingredients for Bearnaise Sauce

  1. 3 egg yolks
  2. 1½ sticks of butter melted
  3. 1 tsp lemon juice
  4. Dash of salt & pepper
  5. 2 to 3 dashes of Tabasco sauce
  6. 1 tbs tarragon
  7. 3-4 tbs red wine vinegar

Blender Bearnaise Sauce

In a small fry pan place the tarragon and the red wine vinegar , bring to a boil and continue to cook until vinegar as been completely reduced.Put tarragon into a small bowl and set aside.

010
Tarragon and red wine vinegar completely reduced

In a blender place the three egg yolks,  lemon juice, salt, pepper, and Tabasco sauce.  Blend for three or four seconds.  Make sure the melted butter is not too hot.  Turn blender on and slowly pour butter into blender until all is blended.  You now have Hollandaise sauce.   Put tarragon in and blend again for a few seconds until all is combined .  You should now have a fairly thick sauce.  Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture.  Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.

Bacon Wrapped Filet Mignon

Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick.  Place on a broiler pan and broil in the oven until your desired doneness.  Plate; add a vegetable and a potato ,spoon some Bearnaise over the steak and put the rest of the sauce in a gravy boat.  Serve with a nice bottle of wine and you’ll have a dinner to remember.

015
Filet Mignon with Bearnaise Sauce

Here’s a few things that could make cooking a little easier:
Oster 6706 6-Cup Plastic Jar 10-Speed Blender, Black
T-fal A8570084 Specialty Nonstick One Egg Wonder 4.5-Inch Fry Pan Dishwasher Safe Cookware, Grey
Alessi Parrot Sommelier Corkscrew Green
2007 Rutherford Grove Estate Cabernet Sauvignon 750 mL

 

The Official                       Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Filet Mignon, there really is nothing else to say except “YUMMIE”, a 5 paw recipe, paws down!

IMG

 

 

 

 

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 2013 all rights reserved

 

Filet Mignon with Bernaise Sauce
A very elegant dinner that's easy to make
Write a review
Print
Ingredients
  1. Ingredients for Bearnaise Sauce
  2. 3 egg yolks
  3. 1½ sticks of butter melted
  4. 1 tsp lemon juice
  5. Dash of salt & pepper
  6. 2 to 3 dashes of Tabasco sauce
  7. 1 tbs tarragon
  8. 3-4 tbs red wine vinegar
  9. 6-8 ounce Filet Mignons
  10. 1 strip of bacon for each Filet
Instructions
  1. In a blender place the three egg yolks, lemon juice, salt, pepper, and Tabasco sauce. Blend for three or four seconds. Make sure the melted butter is not too hot. Turn blender on and slowly pour butter into blender until all is blended. You now have Hollandaise sauce. Put tarragon in and blend again for a few seconds until all is combined . You should now have a fairly thick sauce. Unlike regular Hollandaise you do not need to clarify the butter you can pour the whole thing into the mixture. Have all ingredients ready to go and you can make this sauce after you have turned the filet mignons in the broiler.
  2. Bacon Wrapped Filet Mignon
  3. Take your filets and wrap one slice of bacon around the side stretching the bacon slightly and secure with a toothpick. Place on a broiler pan and broil in the oven until your desired doneness.
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

 

 

Classic Scottish Shortbread Recipe

Classic Scottish Shortbread

 

 

shortbread
shortbread

 

 

 

 

 

 

 

 

This Scottish Short Bread Recipe was a 2013 award winner at the Sarasota Highland Games.  It’s a very traditional and simple recipe that can be added to or embellished any way you want.

Set oven to 325° with rack in the center

Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3:

  1. ½ cup of granulated sugar
  2.  1 cup = 2 sticks = ½# of Butter
  3. 1½  cups of all purpose flour

You can make larger batches just multiply the ingredients equally.
001Put the sugar and the butter into a mixer and cream them.  Once creamed begin to slowly add the flour003Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.004Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼” thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork.  Cook for about 25 – 30 until edges begin to lightly brown and transfer  to a wire rack and cool completely.006008Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan.  Take a floured fork and lightly press down on the cookie ball.  Cook for appox 28 minutes until the edges begin to lightly brown.  Remove to a wire rack and cool completely.009Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.

Here’s a few things that will help make baking these cookies a little easier

 

Zeroll Universal Small EZ Disher Food/Ice Cream Scoop, Orange
KitchenAid KP26M1XPM Professional 600 Series 6-Quart Stand Mixer, Pearl Metallic
Brown Bag Scottish Thistles Shortbread Pan
Personalized Scottish Thistle Glass Cookie Jar

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Th’ king o’ biscuits oor hielan shortbread.  A treat a’ year round bit especially at yule.  I give it 5 paws all the time.

 

IMG

 

 

 

 

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 2013 all rights reserved

 

Classic Scottish Shortbread
An award winning recipe for the King of cookies
Write a review
Print
Scottish shortbread recipe ingredients, this recipe is a simple formula of 1-2-3
  1. ½ cup of granulated sugar
  2. 1 cup = 2 sticks = ½# of Butter
  3. 1½ cups of all purpose flour
Instructions
  1. Put the sugar and the butter into a mixer and cream them. Once creamed begin to slowly add the flour
  2. Add all the flour and continue to mix at medium speed until the batter is well mixed and begins to form a ball.
  3. Depending on how you are going to make the cookies either take batter out of the bowl onto a floured surface roll to about a ¼" thick use a cookie cutter and place on a ungreased sheet pan lightly poked holes into cookies with the tines of a fork. Cook for about 25 - 30 until edges begin to lightly brown and transfer to a wire rack and cool completely.
  4. Or you take a small scoop I use either a #100 (orange) or a # 40 (orchid) and place the balls on an ungreased sheet pan. Take a floured fork and lightly press down on the cookie ball. Cook for appox 28 minutes until the edges begin to lightly brown. Remove to a wire rack and cool completely.
  5. Or you take the batter and press into a shortbread mold, just follow the baking instructions that come with it.
Notes
  1. Will keep in an air tight container for up to two weeks, but don't worry they won't last that long!
Rants Raves and Recipes http://www.rantsravesandrecipes.com/

  

                                                                      

Food Blog about Recipes & Cooking Tips & Techniques