Granny's Scone Recipe - handed down through the family
Here is a foolproof authentic Scottish scone recipe, handed down through generations of Johanna's Highland forebears. To make the best scones you need cold hands - or is that a Scottish baking myth? Johanna's granny made her scones with sour milk but buttermilk will work. And vanilla essence is a modern and faintly exotic addition!
Johanna's Granny made the best scones.
Granny's Scottish Scone Recipe.
My granny, Johanna writes, was called Flora Macdonald (1904 - 1991). This recipe came from her mother Catherine (Kate) Gillies who was from Snizort on the Isle of Skye - born in 1879. Before that, I reckon this recipe and method came from her mother, Flora Gillies, a crofter's wife - who also lived on the Isle of Skye.
- 8oz (225 g) self raising flour
- 1 teaspoon baking powder
- 1.5 oz (40g) caster sugar
- a pinch of salt
- 1.5 oz (40g) soft-ish butter or margarine - chopped into chunks
- 1 egg - beaten.
- As for the milk, use whatever kind you have in the fridge. Granny would use milk she had allowed to go sour - and her scones were always so light and soft - but I haven't tried this. Buttermilk works well, if you can find it in the shops - use 1 carton (284 mls). Or use ordinary milk mixed with a small amount of lemon juice - then pop it in the microwave to warm through - this works well too.
- You could double the quantities - if you want a big batch of scones! - they freeze well.
Turn the oven up to its highest setting , say, 220 C / 390 F (as long as it is hot!). Pre-heat a baking tray. (No grease or flour on tray yet.)
Sift the flour and salt into a bowl. Most recipes say rub in the butter or margarine into the flour - but I hardly rub it. Like granny did, I start off using a knife - as it helps to keep the mixture cold. Or use the food processor. Blitz it!
Remember - it is better not to over-handle the mixture. Granny had cold hands - this surely helped! (Her pastry was light as a feather too!) Then add the beaten egg and some of the milk - mix with the knife too at this point.
Add some vanilla essence at this point - though I don't think granny would have used such an exotic ingredient! Then add the rest of milk to get the mixture to bind - do not make the mixture too wet.
It should come together in a softish ball. Obviously, if it's sloppy, you'll not be able to cut out your scones!
Flatten the ball gently with your hands. I usually have the ball at least 1.5 inches (4 cm) thick. Remove the hot tray from oven and sprinkle with a little flour. Place scones on tray and bake for about 10 minutes, depending on your oven. I place the tray near the top of my oven.
These scones are nicest eaten the same day. The next day they are okay, but after that, they don't taste so fresh. They freeze very well though.
My Granny's scones were an exception - it may have been the sour milk or the knife - I recall that hers were soft and tasty even two or three days later. I have never quite managed to reproduce that texture. But they toast well - if a day or two old. Nice with marmalade or Scottish heather honey for breakfast!