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Baking & Desserts
jan 23, 2021

Scotch Scones

Lately, we've been feeling inspired to preserve, document, and share family recipes, thanks to Anna Francese Gass, author of Heirloom Kitchen: Heritage Recipes & Family Stories from the Tables of Immigrant Women . We can't wait to have her join us next Wednesday for the January installment of the Salt + Spine Cookbook Club Virtual Dinner Party.
Our collective journey into family recipes leads us to Scotland, whence both of our families emigrated generations ago. One of our most treasured recipes comes from Chris' side of the family. His maternal grandfather was born in Paisley, Scotland and came to the US when he was a child. His mother's recipe has been passed down, and it is now a right of passage in our family to make your first batch of Scotch Scones. Our daughter Charlotte loves to bake them (and we couldn't be happier about it).
Scotch Scones differ from other scones in that they are (surprisingly to many) cooked on a griddle instead of in the oven. They are golden brown on the outside, soft in the middle and are not too sweet. Like other types of scones, they make a perfect canvas for softened butter and the season's best jam.
Recipe

Scotch Scones

From Grandma Wilson

Author Chris Bonomo

This scone recipe comes from Chris' side of the family. His maternal grandfather came to the US from Scotland. Surprisingly, these scones are cooked in a pan, not baked in an oven. A family favorite, our kids even like sneaking bites of the uncooked dough!

Yield   16 scones

Ingredients

2 cups all-purpose flour, plus more for dusting

ΒΌ cup sugar

1 level teaspoon salt

1 rounded teaspoon baking soda

1 heaping teaspoon cream of tartar

8 ounces sour cream

4 tablespoons (2 ounces) butter, melted

Directions

Sift the flour, sugar, salt, baking soda and cream of tartar. Using a fork, mix in the sour cream and then the melted butter until the dough comes together in a ball. If the dough is a little dry, add a small amount of milk.
Divide the dough in half. Put one half on a clean tea towel that has been dusted with flour. Loosely fold the towel around the dough and shape it into a disc about ¾ inch high. Unwrap and cut the dough into 8 triangular pieces. Repeat this process for the other half of the dough.
Cook the individual triangles of dough on a preheated griddle or cast iron pan over medium heat, rotating the scones as needed so that all sides turn a beautiful golden brown. You'll most likely need to cook the scones in batches. If you can muster the self-restraint, allow the scones to cool before eating. Scones are best when allowed to 'dry out'.