Well, you can’t be renting a home in Scotland with an oven for an extended period of time and not make a batch of classic scones to enjoy, so a few days ago I did just that.
I made scones! And had them with clotted cream and strawberry jam of course. 🙂
I didn’t have a biscuit cutter so I used an egg cup, and the recipe made so many that I was able to freeze the extras and now I have enough scones for my entire stay.
I am a big fan of golden raisins so I added a few to mine, but if you’re not, you can simply omit them from the recipe.
This classic scone recipe is quick, easy, and satisfying. Make these! You’ll be so glad you did.
~Mavis
Classic Scones With Raisins
Ingredients
3 1/3 cups self-raising flour
2 teaspoons baking powder
4 tablespoons granulated sugar
7 tablespoons unsalted butter, cut into pieces
2 large eggs
2 tablespoons milk
¼ cup golden raisins, moistened
Instructions
Heat oven to 425F
Soak raisins in warm water for 10 minutes. Drain raisins, set aside.
In a large mixing bowl, mix together the flour, baking powder, sugar and butter until you have a nice mixture that resembles breadcrumbs.
In a small bowl whisk the eggs and milk together. Pour the egg mixture into the bowl with the flour mixture and mix until you have a nice, soft, sticky dough.
Turn the dough out onto a lightly floured surface and carefully work in the golden raisins until they are evenly distributed throughout the dough.
Roll the dough out to about ¾ of an inch thick.
Using a 2 inch round biscuit cutter, cut out as many rounds as you can. Place scones on a lined baking sheet. Brush the top of the scones with a little milk.
Bake at 425F for 11 -13 minutes or until the tops are slightly golden brown.
Place on a wire rack to cool.
Serve with clotted cream and jam.
This recipe makes approximately 18 small scones.
Dan says
Mmmm looks delicious!
Holley says
My HH mad cherry and chocolate chip scones yesterday! They are delicious too!
Cathy says
Today is Imbolc the halfway point to summer any celebrations going on? It is a Irish and Scottish tradition
Barb says
What does clotted cream taste like? I have read conflicting descriptions.
Have a lovely time.
Barb
Mavis Butterfield says
Like a thick, rich, buttery cream. I love it!
Cynthia Parido says
Have you ever made your own clotted cream? I did for the first time a couple weeks ago and it was an amazing process. It turned out naturally sweet, creamy and delicious!
Sue D says
It’s thick, a bit sweet. Basically, it’s double/heavy cream that’s been allowed to stand for several days to condense. You can make it, hastening the process by heating the cream in a low (180F) oven for several hours. I use my large ‘chicken fryer’ pan and no cover.
Rosaleen says
Are you finding that the local flour is different from that in the USA? One would think that wheat flour is wheat flour. NOPE! In addition to different varieties, I’ve heard that the European Union is using traditional strains of flour, not the stuff bred here to be more resistant to insects, Round Up, etc.
Judy says
Hi Mavis, I so look forward to your daily updates letting us all know what you’ve been up to on your vacation. Scones, clotted cream and jam aren’t they just the best! The first time I had them was many years ago when my Mum took me to High Tea at the Empress in Victoria, B.C. Maybe trot a few over to neighbor John, I’ll bet he would love home made ones.