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Scottish scones

Scottish scones
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Ingredients/Components

  • sugar - 3 Tbsp
  • salt - 3/4 tsp
  • baking powder - 2 tsp
  • baking soda - 1/2 tsp
  • carton sour cream - 1 oz
  • all-purpose flour - 2 c
  • plus 1 Tbsp - 1/4 c
  • ground cinnamon - 1/8 tsp
  • currants - 1/2 c
  • large egg, separated - 1 item

How to make scottish scones:

Combine first 5 ingredients in a large bowl; stir well. Cut in butter with pastry blender until mixture is crumbly. Stir in currants. Combine sour cream and egg yolk, stirring well; add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface, and knead lightly 10 or 12 times. Shape dough into a 9-inch circle. Cut into 3 rounds, using a 4-inch cutter. Reroll remaining dough; cut into 2 rounds. Place rounds on an ungreased baking sheet. Cut each round into 4 wedges, but do not separate. Lightly beat egg white, and brush over wedges. Combine 1 teaspoon sugar and cinnamon; sprinkle evenly over wedges. Bake at 425° for 13 to 15 minutes or until lightly browned. Serve warm. Yields 20 scones.

Recipe categories: Breads, Quick breads, Scones.

Rating:
Scottish scones
4
Average rating: 4 of 5, total votes: 3
Cook. Time: PT55M
Total Time: PT55M


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