Best Grandma Noons Scottish Scones Recipes

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

WORLD'S BEST SCONES! FROM SCOTLAND TO THE SAVOY TO THE U.S.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
• With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
• Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

GRANDMA NOON'S SCOTTISH SCONES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix dry ingredients together.
• Cut in shortening until mixture resembles a bowl of small marbles.
• Add milk and beaten egg white and blend well. Add more milk slowly if mixture is dry.
• Turn onto floured cutting board.
• Knead slightly.
• Roll out 1 inch thick.
• Brush with egg yolk evenly over top.
• Cut into diamond shapes.
• Bake at 375 degrees Fahrenheit for 15 to 20 minutes until top is golden brown.

GRANDMA'S SCOTTISH SCONES

Steps:

• 1. Pre-heat oven to 350 degrees
• 2. Stir dry ingredients with a whisk, blend well.
• 3. Cut in butter until mixture resembles cornmeal.
• 4. Add whichever dried fruit you prefer. I have used blueberries, cranberries, cherries, raisins. When using dried cherries add 1/2 teaspoon almond extract with the wet ingredients.
• 5. Add sour cream and egg to flour mixture, stir until just moistened. (don't over work the dough or the scones will turn into hockey pucks)
• 6. Turn dough onto a floured surface, knead 6-8 times. (once again, don't over work the dough)
• 7. Gently pat the dough into a round about 1 inch thick.
• 8. Cut into 8 wedges.
• 9. Place 2 inches apart on a lightly greased baking sheet.
• 10. Bake 12-15 minutes or until golden brown

GRANDMA'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F.
• Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
• Cut in the butterl.
• Stir the sour cream mixture and egg into the flour mixture until just moistened.
• Mix in the dried fruit.
• Turn dough out onto a lightly floured surface, and knead briefly.
• Roll or pat dough into a 3/4 inch thick round.
• Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Baking 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt.
• Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.