Catherine Brown

Currant or Sultana Scones

Preparation info
  • Yield:

    24

    with 5 cm cutter
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Substitute black treacle or golden syrup for the sugar to add more flavour.

Ingredients

  • 225 g (8 oz) self-raising flour
  • 25 g (1

Method

Preheat the girdle and grease lightly. Test heat by sprinkling on some flour which should turn a light brown in a few minutes. Also judge heat by holding your hand over the girdle. It should feel hot, but not fiercely so.

Mixing and Shaping

Sift the flour into a bowl and add the sugar. Make a well in the centre. Mix the oil and egg together. Add thi