Whether you are hosting a gathering to watch the royal wedding or plan to stay cuddled in bed to see the action, this scone recipe is the perfect way to commemorate this special occasion! Scotland is famous for it’s fluffy and dense scones. I promise, once you have tasted one you will crave more! Even though many of their most famous Tea Houses keep their scone recipes tightly guarded, I think this one gets as close as they come! Serve it with you favorite jam and some clotted cream at tea time but be sure to make extra as you will want to have more at breakfast the following morning! When Mary Love Koons, the talented food stylist and recipe developer who helped me with Parties Around A Punch Bowl first brought these over for me to try, it was love at first bite! I know you will love them too!
Homemade Scottish Scones
2 cups all-purpose flour
4 teaspoons baking powder
1/2 cup sugar
6 tablespoons cold butter
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon vanilla, mixed into the buttermilk
1 egg beaten
Clotted cream or butter, for serving
Favorite jams, for serving
In a large bowl, place the flour, sugar, and baking powder. Cut in the butter until the mixture is completely blended. Make a well in the dough and add the sour cream and buttermilk with vanilla. Mix until a dough forms. Do not overhandle.
Preheat oven to 350° F.
On a lightly floured surface, press the dough out flat with your hands (do not use a rolling pin)and use a biscuit cutter to cut the dough into small rounds. Brush the rounds with the beaten egg. Bake for 15 minutes, or until baked through and brown on top.
Serve with clotted cream and your favorite jams.
• Always use cold butter.
• Do not overwork the dough or your scones will be tough.
• Make a savory or sweet scone by adding your favorite ingredients. We love adding fruit, chocolate chips, and cinnamon sugar.
• If you end up with leftovers, try one of these suggestions:
• Freeze them and pull out t for your next overnight guests.
• Use them in a trifle.
• Put them in a food processor, process to crumbs, mix with melted butter, and make a crust or crumble for a cobbler or tart.
Photo by John Cain Seargent