A variety of Scottish scones. (Photo credit: Wikipedia)
Scones are an informal yet tasty treat that can be served any time of day, with almost any beverage. This quick bread is thought to have originated in Scotland and soon became a favorite all over the world especially in England. Served with melted butter, and any number of add ins, this recipe will be a quick go to for you through out the year. The British enjoy scones both sweet and savory so feel free to try out a different version using items like cheese and herbs.
- 1 cup of shortening
- 4 cups all purpose flour
- 1 cup of granulated sugar
- 6 tsp. baking powder
- 2 tsp. Salt
- 1 ½ cups ice cold milk
- 1 tbsp vanilla extract
- 1 cup of dried cranberries (you can substitute with raisins)
- Preheat oven to 450 degrees
- In a large bowl sift together all dry ingredients, including dried cranberries.
- Cut shortening into flour and mix well until all mixture is crumbled and resembles pea sized clumps. Slowly stir in ice cold milk until a dough ball forms and pulls away from sides of the bowl. Add more flour to dough ball so you can handle if it is too sticky.
- Flour your counter or cutting board liberally. Place your scone dough ball on to the counter, sprinkle some flour on top. Mix scone dough with your hands until all ingredients are well blended. Make sure the end thickness of your dough is about one inch thick.
- Form dough into two large round circles about 1 inch thick. With a knife or pizza cutter, cut into wedges similar to a pie. You can dip the pizza cutter into flour if the dough sticks.
- Place scones on on an ungreased cookie sheet at least 2 inches apart. Brush butter on top of each one and sprinkle with sugar. Bake for around 10 to 12 minutes depending on your oven. Start checking on the scones at around 8 minutes. When scones have risen and are lightly golden they are ready to serve.