Happy New Year everyone! The first recipe of 2014 is a traditional Scottish cakelet, that certainly you have already heard about, the scones 🙂 : small rounded buns, slightly sweetened, served along with afternoon tea. We propose a dough with whole wheat flour enriched by raisins and cranberries.

We tasted the scones the first time during our trip to Edinburgh, in a small very nice place, where they served them still warm. Even if we just had a full English breakfast, we had a moral duty to taste the fragrant cakes 😉 . If you find yourself in Edinburgh have no doubt to try them, unfortunately we do not remember the street name of the restaurant; it’s a little side road of the Royal Mile, on the right when you start to see the great palace square in the distance.

Edinburgh – Castle’s esplanade

Edinburgh

Edinburgh castle

The scones are perfect for holiday season, because quick to prepare and, if sealed in a tin, remain soft for 2-3 days. Scones will save you from the problem of what to offer if unexpected guests arrive at home… Even in the unlikely event, as poor Bilbo, if 13 dwarfs knocked at your door.

Image from the motion picture “The Hobbit an unexpected journey”. No copyright infringment intended. All rights reserved to original owner.

The best way to taste the scones is served warm, cut in half, spread with butter and jam, and of course accompanied by a hot cup of tea 😉 .

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Stampa

Scones

Cuisine Vegetarian

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 10 scones

Difficulty

Ingredients

• 130 g of whole wheat flour
• 120 g of Manitoba flour
• 90 g of white flour
• 70 g butter
• 90 g of caster sugar
• 40 g of brown sugar
• 65 g of raisins
• 35 g of cranberries
• 1 teaspoon cream of tartar or baking powder
• 1 pinch of salt
• 1 egg yolk
• 150 ml of milk

Instructions

1. Soak the raisins and cranberries in warm water for a few minutes.
2. Combine the flours, sugars, salt and cream of tartar, using a whisk to break any lumps.
3. Add the butter, cut into cubes, and dried fruit. Knead with hands to mix the butter. The butter mus be at room temperature.
4. Aside, mix the milk and egg yolk. Add the milk gradually to the mixture until dough is compact but malleable. Set aside the milk left.
5. Divide the dough into about 10 scones and arrange them on a baking sheet covered with baking paper. Just before baking them, brush the scones with milk left.
6. Bake the scones at 180 °C for 30-35 '. Once removed from the oven, let them rest for half an hour covered with a clean cloth: doing so they will remain soft 🙂 .