Traditional Scottish Recipes
- Wholemeal Scones
This recipe originated a long time ago in the Scottish Women's Rural Institutes. They are best served hot, spread with butter.
6 ounces (175g or 1½ US cups) wholemeal flour
6 ounces (175g or 1½ US cups) white flour
2 teaspoons baking powder
2 ounces (60g or half stick) butter or margarine
2 teaspoons of syrup, warmed
Approximately quarter pint (5 fluid ounces or 150ml or generous US half cup) milk
Pinch of salt
Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs. Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 1½ inches (3.8cm) in diameter.
Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes. Serve hot, spread with butter.
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