Fruit, plain or cheese are always available. Add the butter and rub this into the flour with your fingertips until well incorporated. Famous Scots> Sift the flour and salt into a bowl and rub in the butter. About $3.50. Open February to December (closed Monday and from Christmas Eve to first weekend in January). This website and associated newspapers adhere to the Independent Press Standards Organisation's Roll out on a floured surface until the scone dough is approximately 2.5cm/1 inch thick and cut into rounds. Line a baking tray with baking parchment. Add dried currants. Tartan Day> Bake for a mere 12 minutes then let those beautiful golden treacle scones cool on a wire rack. Stir lightly to combine everything together. Preheat the oven to 400F/200C/Gas Mark 6. Fancy some more scones for your tea table. Open February to December (closed Monday and from Christmas Eve to first weekend in January). The Guardian. Editors' Code of Practice. Few bake shops or restaurants could offer such a large selection, but Bradford's, on Sauchiehall Street, Glasgow, comes close. Scones and pancakes (dropped scones) are home-baked, and excellent; About $4. They were definitely a hit in our house, Ill just have to double the recipe next time. You could, but Ive personally had much better results with this recipe using bicarbonate and cream of tartar when using plain flour. Spread over two floors, The Hidden Lane Tearoom has over thirty loose leaf teas to choose from, all served in cups and saucers that dont match, yet somehow suit every occasion. Most of my recipes have step by step photos and useful tips plus videos too, see above. Recipe creation and research is my passion and I am of course a teeny bit proud to be Scottish too! Bagpipes> Well, some scones are shapeless masses, but most are not. Milk you can use whole milk or semi skimmed milk to make these easy treacle scones. Read More. The Victoria Sponge is a classic, and the scones are made with a top secret recipe. Seive the flour, baking powder, cream of tartar, salt, cinnamon, mixed spices and ginger through a seive into a large mixing bowl.

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