Oven Scones

Name: Oven Scones
Yield: Yield: 8 quarters or 12–24 depending on thickness and cutter size
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) butter or 2 tablespoons oil; soured with the juice of half a lemon; 125 ml (4 fl oz) buttermilk, or fresh milk; 1 teaspoon bicarbonate of soda; 1 teaspoon cream of tartar; 225 g (8 oz) self-raising cake flour; 1 egg, beaten; 2 teaspoons baking powder; 125 ml (4 fl oz) fresh milk; 225 g (8 oz) plain flour; 125 ml (4 fl oz) milk; 225 (8 oz) plain flour

Preparation info

Yield:
8
quarters or 12–24 depending on thickness and cutter size

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

There are three ways of rising this scone, the most traditional is with buttermilk and soda. This gives the most moist, airy texture. The other methods make a drier scone.

Ingredients

Either

225 g (8 oz) plain flour
1 teaspoon bicarbonate of soda

Europe
United Kingdom
Bread
Vegetarian

Method

Preheat the oven to 450°F/230°C/Gas 8.

Grease and flour baking tins or use silicone paper.

Mixing and Shaping

Sift the flour and raising agent into a bowl and rub in the butter or blend in a blender. Make a well in the centre and ad