I have a wonderful scone recipe that came from a book titled "From Celtic
Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago
and I have used it OVER and OVER again. The author credits the recipe
to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is
for Sweet Milk Scones which I basically use as a starting point and then
add whatever we are in the mood for. Most often we eat Parsley and Onion
Scones with potato soup. My husband and our 2-year old daughter love
them! I can't tell you how many times he has burned his fingers because
when he smells them cooking he just can't wait for them to cool! I can't
describe them adequately, they are just
wonderful.
Sweet Milk Scones
2-3 Cups unbleached flour
1 teaspoon baking soda
2 teaspoons cream of tartar
Salt to taste
4 Tablespoons (1/2 stick) butter
3/4 Cup milk
Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift
together the flour, soda, cream of tartar and salt. Using a pastry blender
or your hands, cut in the butter (or pulse in a food processor) until the
mixture looks like coarse, grainy crumbs.
Pour the milk in a well in the center and mix until a soft elastic dough
is formed. Knead the dough lightly on a floured surface until smooth. Roll
or press the dough out until it is 3/4 inch thick. (If the dough is too
thin the scone won't rise properly.)
Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on
prepared sheet for about 10 minutes or until they rise and are golden.
The book lists the yield as 8 scones, I usually get 10 or 12 using the full
3 cups of flour.
To make parsley and onion scones add about 2 Tablespoons dried minced onion
and 1 or 2 Tablespoons dried parsley flakes with the dry
ingredients. These amounts are VERY approximate, I used to measure but now
I just dump in the onion flakes and parsley until it looks "right".
There are other variations listed in the with the recipe, if there is an
interest I can post the variations listed for things like honey, jam, fruit
etc.
Kathy
P.S. This is my first posting, I just joined a few weeks ago and wanted to
share this wonderful recipe. From what I have seen the list is
great! Also, I apologize in advance for any typos, my two year old doesn't
nap anymore and likes to help with everything, especially the computer and
in the kitchen!