Scottish Scones

When my family took a trip to London many years ago, my mom fell in love with English scones.  I was at most six years old when we went and so I only vaguely remember trying Great Britain’s amazing scones.  I just remember them being very dry, but in a good way.  My mom mentions these scones once in awhile when we see one at a bakery.  However, she’s never been able to buy one that is even close to the taste she remembers.

Thus I am on a quest to find the recipe for the perfect scone from my mom’s memory.  I found this recipe from Epicurious and was immediately drawn by the title: Mary Hearty Bye’s Scottish Scones. Scotland isn’t quite where we went when we visited the U.K., but I thought maybe their scones and London’s scones might be related.  I ended up being a little off, more than scones, they were more like a fusion between an english muffin and southern biscuit.  I actually really liked them for their simplicity and frankness (if scones could be frank).  They were really great for brunch this morning with a little bit of strawberry jam and eggs on the side.  One great thing about this recipe is that you make them over a stove. It’s a nice change and quite refreshing.  It’s good to know that if your oven breaks you can still “bake.”

I’m still looking for the perfect recipe, so if any of you have suggestions I would love to hear them!

Scottish Scones

Adapted from Epicurious

Makes a dozen

2 1/2 cup + 3 tablespoons all purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons butter, cut into 1/2 inch pieces
1 cup well shaken buttermilk
1 large egg
Vegetable oil for greasing

Mix flour, sugar, baking powder, salt, baking soda, and cream of tartar together.  With a pastry blender or your hands incorporate the butter.  Add the buttermilk and egg until combined.

Divide dough into three pieces.  Knead and form each piece into a 6 inch wide , 1/2 inch thick disk.  Cut each disk into four pieces.  Flour each triangle and pat off excess flour. On a lightly greased skillet, cook over low heat for 3 to 5 minutes.  Increase the heat to medium-low and cook for another 3 to 5 minutes. They should puff up a little bit.  Turn over and cook for 6 to 8 minutes until golden brown. Turn scones on their sides and cook for a minutes or 2 until golden.

Cool and serve warm with jam.  Best eaten right away.