"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Quick Breads, Muffins & Biscuits
Click Here to Login
Thread Tools Display Modes
Old 11-25-2006, 02:25 AM   #1
Senior Chef
Join Date: Sep 2006
Location: Outside of Memphis, TN
Posts: 339
Send a message via Yahoo to FraidKnot
Grandma Brown's Scones

2 c. flour, sifted
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/2 tsp. salt
1/2 tsp. sugar
1-1/3 c. buttermilk
1-1/2 c. vegetable oil*

Grandma Hannah Smith Douglas Brown was born in Kirkintillach, Scotland, in 1896. This is her recipe. Blend all dry ingredients together in a mixing bowl. Stir in the buttermilk until well mixed then stir in the oil. [*Note, I'm sure she learned to make this using lard or some other fat and had modified it to use vegetable oil by the time I was given the recipe in the 1970's.] Knead the dough briefly, then roll out the dough onto a floured board to 1/2 inch thick. Cut the dough into triangles, about 3 inches across at the widest point. Bake on a greased cast iron griddle on high, even heat (about 400F degrees) until golden brown on each side. Serve with sweet butter and jam or thick clotted cream.

I inherited her cast iron griddle :)



FraidKnot is offline   Reply With Quote
Old 11-25-2006, 04:51 PM   #2
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Here's my family recipe for scones, copied from another thread.

8 oz plain flour
Half teaspoon salt
1 level teaspoon bicarbonate of soda
2level teaspoon cream of tartar
1.5 oz butter
1.5 oz caster sugar
1 egg beaten lightly and added to enough milk to make up a quarter of a pint of liquid

Make sure you dust the oven tray and
scones with flour before baking

Sift the flour, salt, bicarb and cream of tartar. Rub in the butter and stir in sugar.
Pour the egg/milk mixture into dry ingredients - use a fork to mix quickly to a dough - don't handle too much or they will be tough! The resulting dough should be very soft, but not sticky.

Turn out and pat or roll to a half inch thickness (no less or they resemble
biscuits). Use a 2 inch cutter to cut into rounds.

Put them on the well floured (not greased) baking tray and dust the tops with
flour. Put onto the top shelf of the oven at Gas Mark 7, 320c or 425F for 10-12 minutes until risen and golden.

Leave to cool slightly, split and fill with butter and jam.

We use butter as the 'fat' content of our scones.

BTW - It's KirkintillOch! Oh and our griddles are called 'girdles' Girdle scones are slightly different to oven baked scones - I use my girdle for tattie scones, and treacle scones.

I'm not sure if you've seen it, but here's the Wiki entry for Kirkintilloch, which you might find interesting http://en.wikipedia.org/wiki/Kirkintilloch
Ishbel is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:05 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.