Scottish Raisin Scones
The Scots have long been admired for their system of education, on which many aspects of Canadian schooling are based.
As the kids head back to school with appetites sharpened by fall weather, we feature this recipe for scones which go well with homework and a glass of milk. Make them up as individual scones or in wedges.
- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 12 - 15 mins
- Yields 8 servings
Preparation
What You Need
Instructions
Stir vinegar into milk; set aside.
Combine flour, sugar, salt and baking soda in a mixing bowl; stir well to blend. Cut in shortening or butter until mixture resembles coarse crumbs. Stir in raisins. Add milk mixture to dry ingredients all at once and stir with a fork until all ingredients are moistened.
Turn out on a lightly floured board and knead gently about 20 times. Place dough on an ungreased cookie sheet. Pat or roll out to a 1/2-inch (2 cm) thick circle. Cut into 8 wedges but do not separate. Brush with egg yolk and sprinkle sugar on top.
Bake in a preheated 450 °F (230 °C) oven 12 to 15 min or until done.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 256 CaloriesProtein: 5 g
Carbohydrate: 39 g
Fat: 9 g
Fibre: 1.2 g
Sodium: 370 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
5 %
/
50
mg
Folate:
28 %
Selenium:
26 %
Thiamin:
20 %
Riboflavin:
15 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
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NANCY HENDRY
October 8th, 2011
I ADD THE EGG TO THE MIX, JUST RESERVING ENOUGH TO BRUSH THE TOP OF THE SCONES
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Benny Crocker
December 30th, 2010
Worst dough ever! WAY too much milk for flour quantity.
Skip this and look for a recipe that uses 3/4 cups milk tops.
It is impossible to form ball or knead using 1 cup.....and I have used many scone recipes.
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