Ballater scones

Name: Ballater scones
Yield: Makes About Twelve
Cuisine: Northern Europe
Ingredients: 225 g (8 oz) self-raising flour; ½ teaspoon bicarbonate of soda; ¼ teaspoon salt; 40 g (1½ oz) butter; either 150 ml (¼ pint) sour milk and 2 tablespoons cream, or 150 ml pint) buttermilk; either 150 ml (¼ pint) sour milk and 2 tablespoons cream, or 150 ml pint) buttermilk; either 150 ml (¼ pint) sour milk and 2 tablespoons cream, or 150 ml pint) buttermilk

Preparation info

Makes About
Twelve

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

From a Deeside town, not far from Balmoral, in Scotland

The lightest scones were those made with buttermilk which reacted with the bicarbonate of soda and gave a soft, moist, well-risen result. If you can’t obtain buttermilk you can use the above mixture of sour milk and cream.

Ingredients

225 g (8 oz) self-raising flour
½ teaspoon bicarbonate of soda

Europe
United Kingdom
Deeside
Balmoral
Bread
Vegetarian
Scotland

Method

Preheat the oven to 200°C, 400°F, Gas Mark 6. Sieve the flour, bicarbonate of soda and salt into a bowl and rub in the butter with your fingertips until the mixture is the texture of coarse breadcrumbs.

Add the milk and cream or buttermilk, mix to a dough, turn it out on to a f