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Authentic Scone Recipe Scotland, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Depending on where one might find themselves in the British Isles, scones in all their varieties can be seen as a staple treat. Either as a delicious, buttery dessert to accompany a cup of afternoon tea, an addition to a wholesome breakfast, or a quick nibble in a coffee shop. Also known as griddle cakes or bannocks in Scotland, traditional scones were made with oats, sugar, salt, milk, and butter as primary ingredients and baked on hot griddles. Later on, flour was introduced as a standard and traditionally legitimate stand-in for oats. Also, nowadays, most scones are baked in the oven. Depending on the variety, scones can be savory or sweet, containing dried fruits, lemon curd, honey, clotted cream, or different jams. Some of the most famous Scottish varieties of scones are drop scone (also known as Scotch pancakes, based on a batter-like mixture baked on a griddle/girdle) and tattie scone (or potato scone, with mashed potatoes added to the mix)... Read more
Pair with
Serve With
Cooking tips
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main ingredients
Originally, scones were made with oats that were eventually replaced with flour, which is how most traditional varieties are made today. However, some recipes still include oats combined with flour as a nod to the scone's original character, while some versions are entirely based on oats. Also, margarine can be used as a substitute for butter, and some recipes suggest using buttermilk instead of milk.... Read more -
additional ingredients
Popular additions are dried fruits such as blackberries, currants, raisins, and sultanas, which provide extra flavor, plus resulting in lovely-looking scones. American scones have distinguished themselves further from the tradition by using a more generous selection of additions, such as cranberries, raspberries, and bits of chocolate, among other things. Even though it is widely debated whether using ... Read more -
method
Use a cookie cutter or a glass with sharp edges to cut the dough in rounds. If looking to cut the dough into triangles, use a knife. If the butter is too cold from being stored in the fridge, it is recommended to take it out beforehand, as it might be harder to rub it in together with other ingredients. Alternatively, you can grate it. When rubbing it in, make sure that the mixture is coarse and without ... Read more -
serving
It is recommended to serve scones while they are fresh, and they go well with different homemade preserves or clotted cream, accompanied by a cup of tea.
Recipe variations
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Traditional Scottish Griddle Scones
Ready in 25minThis recipe represents a traditional Scottish griddle scone, made with an assortment of essential ingredients and baked on a traditional griddle (also known as girdle, but a frying pan or a skillet will suffice). This results in soft, light, and delicious scones with a buttery texture on the inside.
Traditional Scottish Griddle Scones
PREP 10min
COOK 10min
RESTING 5min
READY IN 25min
This recipe represents a traditional Scottish griddle scone, made with an assortment of essential ingredients and baked on a traditional griddle (also known as girdle, but a frying pan or a skillet will suffice). This results in soft, light, and delicious scones with a buttery texture on the inside.
Ingredients
200g (7 oz) all-purpose flour
30g (1 oz) butter, plus extra butter for serving on the side (optional)
15g (1 tbsp) baking powder
200 ml (3/4 cup + 4 tsp) milk
15g (1 tbsp) salt
Preparation
Step 1/8
Prepare a large bowl, and add flour, baking powder, and salt.
Step 2/8
Add butter into the bowl. Rub it in using your fingers until the mixture becomes coarse and crumbly in texture, with no lumps.
Step 3/8
Pour some milk into the bowl and mix lightly until the mixture turns into a soft dough. The amount of milk should be enough to moisten the ingredients.
Step 4/8
Prepare a wooden board or a working surface, dust it with some flour, and place the dough onto it. By patting and rolling the dough, form a disk at least 1.5cm (roughly ½ inch) thick and 25-26cm (10 inches) in diameter.
Step 5/8
Cut it into eight rounds using a dough/cookie cutter (preferred for shaping the Scottish scone), or divide the disk into eight triangular sections.
Step 6/8
Prepare a griddle (a heavy-bottomed frying pan will suffice as a replacement) and put it on medium heat. Add some butter and melt it across the pan.
Step 7/8
Add the dough to the hot pan or griddle, with enough space between each section. Cook each side for about 5 minutes until both are golden brown and dry. Also, make sure the scones are dry on their sides.
Step 8/8
Let them cool for a minute, and serve them with some of the remaining butter on top, or add a favorite preserve on the side.
Other Variations
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