This wonderful basic scone recipe from Scotland can be adapted many ways. Add raisins, currants or dried cranberries, or even add walnuts or pecans for interesting variations. No matter how you prepare them, the result is always a treat.
- 3 Cups self-rising flour; plus more
- 1/2 Cup sugar
- 1/2 Cup butter (1 stick)
- 3/4 Cup nonfat milk
- 1 egg; beaten
- Combine flour and sugar in bowl and stir together with fork. Cut butter into bowl in about 4 or 5 pieces. Rub butter into flour and sugar using your fingers until texture is consistent. Stir in milk until dough forms. Dough should be somewhat similar to pie crust, able to be formed with hands, but still quite dry. Cover bowl with damp paper towel and rest 10 minutes.
- Turn dough out onto lightly floured board and knead gently a few times, then form individual rounds, flattened between palms. Place each on greased baking sheet. Brush tops with egg. Bake at 425 degrees until golden, 10 to 15 minutes.
Each of 12 scones: 255 calories; 500 mg sodium; 21 mg cholesterol; 8 grams fat; 41 grams carbohydrates; 4 grams protein; 0.85 gram fiber.
Add raisins or the like to suit your taste.
NOTES : Recipe from John Steven McLaren at Trossachs Woolen Mill in Kilmahog by Callander, Perthshire, Scotland