I may not be in Scotland right now (oh, but wouldn’t that be wonderful), however, that doesn’t stop me from indulging in some wonderful Scottish scones! Maybe I’m celebrating the fact that we’ve had a reprieve from the rainy season this weekend with some blessed sunshine…at any rate, it was time to bake scones. This is one of those recipes that once you’re fortunate enough to find it, you hang on to it…just like the cranberry muffins recipe!
I found this recipe in one of my favorite cookbooks of all time: The King Arthur Flour 200th Anniversary Cookbook. They also have a wonderful website full of great ideas, recipes and helpful cooking gadgets! Their printed catalog is definitely worth subscribing to and it’s free…full of great ideas and recipes too!
I learned the hard way to DOUBLE this recipe…they’re rich and delicious and if you don’t double it, you’ll wish you had. *grin*
1 cup all-purpose flour
3 tablespoons butter or margarine
1/2 cup raisins (plumped in milk, and drained, if you have time)
1/2 teaspoon lemon extract (I also used the zest from one fresh lemon)
about 1/4 cup milk
sugar to sprinkle on top (optional)
Preheat oven to 425 degrees F.
Combine the flour, sugar and baking powder. Cut in the butter or margarine. Add the raisins, egg and lemon extract. Combine and add just enough milk to make it soft but not too sticky. Drop BIG tablespoons of the batter onto a greased cookie sheet. Sprinkle the top with sugar if you want a sweet finished scone. Bake for 12 – 15 minutes depending on size.
Put on the kettle for a cup of tea to enjoy with your warm scones!