Best scones from Scotland to your table.

Where did Scones come from? Nobody is sure but they do know it's a traditionally connected between England, Scotland & Ireland. We bring you this recipe so you can have a taste of a Scottish dish.

20 mins prep - Cook 15 mins - ready in 35 mins.

Preheat over 400 degrees.

Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar C&H Pure Cane Granulated Sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk
1/2 cup dried currants or raisins

Serves 8

Tip
Scones can be reheated if not eaten promptly by wrapping in aluminum foil and heating in oven until heated through or split in half and toasted.

We will be traveling to Scotland on an Escorted Tour where we start in Edinburg & head far up into the highlands then come back down onto into the Isle of Skye to land in Galway. Join us & learn more about the tour here. While you are there you will be able to taste many different scones flavors. We'd love to have you along to create the memories.