Best Scotch Soda Scones Recipes

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IRISH AND SCOTTISH GAELIC SODA BREAD SCONES



Irish and Scottish Gaelic Soda Bread Scones image

Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter.

Provided by French Tart

Categories     Scones

Time 25m

Yield 8-12 scones, 8-12 serving(s)

Number Of Ingredients 5

275 g wholemeal flour
275 g plain white flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
400 -500 ml buttermilk (14 to 18 flluid ozs)

Steps:

  • Pre-heat the oven to 220C/450F.
  • Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
  • Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
  • Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
  • Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
  • Serve with soup, stews or traditional breakfasts.

IRISH SODA SCONES



Irish Soda Scones image

These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 40m

Yield Makes 8

Number Of Ingredients 12

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 stick cold unsalted butter
1/2 cup dried currants
2 teaspoons caraway seeds
1 cup cold buttermilk
1 cup confectioners' sugar
2 tablespoons whole milk
1/4 teaspoon grated orange zest

Steps:

  • Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
  • Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
  • Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
  • Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.

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



World's Best Scones! From Scotland to the Savoy to the U.S. image

My grandmother is Scottish and her family made GREAT scones.... In search of the best scone recipe in the world I have adapted their recipe with my own touches and with the famous scone recipe from the world renowned Savoy hotel in London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!

Provided by FRIENDLYFOOD

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 8

Number Of Ingredients 10

1 ¾ cups all-purpose flour
4 teaspoons baking powder
¼ cup white sugar
⅛ teaspoon salt
5 tablespoons unsalted butter
½ cup dried currants or raisins
½ cup milk
¼ cup sour cream
1 egg
1 tablespoon milk

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.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 35.4 g, Cholesterol 46.9 mg, Fat 10 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6 g, Sodium 238 mg, Sugar 13.2 g

SCOTCH SCONES



Scotch Scones image

These were originally made by my Granny and are slightly sweeter and flatter than most scones. They are easy to make too - the no bake method allows me to make these on the hottest days of summer, which make them my family's favorite camping treat.

Provided by Annette Bauwens

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 12

Number Of Ingredients 8

2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
salt
¾ cup butter
½ cup raisins
1 egg
¼ cup milk

Steps:

  • In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter by rubbing the mixture between your fingers until the mixture is fine and crumbly; stir in the raisins. In a small bowl, mix together the egg and milk; mix with dry ingredients to form a soft dough.
  • On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Dip cutter into flour, and stamp out scones. You may need to re roll the dough to get 12.
  • Heat dry non-stick griddle over medium heat. Cook each side of the scone until slightly raised and golden brown in color. Transfer to a wire rack to cool.

Nutrition Facts : Calories 255.4 calories, Carbohydrate 34.3 g, Cholesterol 46.4 mg, Fat 12.3 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 7.5 g, Sodium 174.7 mg, Sugar 16.9 g

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