7. Sour Skons

Preparation info
  • Makes


    • Difficulty


Appears in
Scottish Baking

By Sue Lawrence

Published 2016

  • About

This is a modern variant on a traditional Orkney recipe. Classically the scone was made by soaking oatmeal in buttermilk for several days after which this – by now sour – mixture was mixed with flour and baking soda and baked on a girdle.

The flavouring of caraway seeds is traditional; the half teaspoon here gives only a suggestion of the aniseed flavour which I prefer. You can increase to 1 level teaspoon if you want to make the caraway flavour more prominent.

I like these