Eat Like a Princess - Merida - Scottish Scones
As a kid we grew up eating breakfast for dinner. It was an exciting surprise to see a stack of pancakes, fluffy omelette, or waffle smothered in strawberries and decorated with whipped cream on your plate. While my mom certainly frowns on cake for dinner, scones and biscuits covered in cream and jam are as close as it gets to having dessert. Scones, however are not universal. American scones are dense and often quite sweet with lots of butter in the batter. Scottish (or British) scones accept they with be covered in clotted cream and slathered in jam. As a result Scottish scones have significantly less butter and sugar with an optional addition of dried fruit like currants or raisins. The Glen Laurel recipe for scones is very beginner friendly. I love my cast iron scone pan but you can form the dough into disks and cut into pieces like a pie or lightly roll out and cut! Another adorable application for my Mickey Mouse cookie cutter... Hot out of the oven the scones are golden around the edges, flaky and layered. A hint of butter and sugar. My husband loves scones drizzled in flavored glaze - vanilla, lemon, or matcha! He was a little surprised when I served him the Scottish scones inspired by the amazing Glen Laurel Inn recipe. Due to the minimal sugar and butter my husband felt they absolutely needed the jam. I liked a combination of vanilla bean pastry cream (leftover from my Brioche Mickey donuts) and strawberry jam. Scones are great for a family brunch gathering or other event! If making for your individual family try cutting the below recipe in half. Otherwise you’ll be eating scones for breakfast for weeks!
Yield 16 scones
Recipe adapted from Glen Laurel Inn, Rockhurst, OH
Yield 16 scones
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons sugar
- 1 cup (2 sticks) cold butter, cut into cubes
- 1 cup dried cranberries, blueberries, cherries, plums mixed
- 1 ½ cup buttermilk
Preheat oven to 400°. Combine the flour, baking powder, salt and sugar in stand mixer. Using the paddle attachment, mix in the butter and mix just until coated with flour. Add the dried fruit. Make a well to the bottom of the bowl and add buttermilk. With the mixer set on low speed, mix until just absorbed. Stop mixing when the dough begins to pull away from the sides of the bowl.
Scrape the dough from the bowl and divide it into two balls. Cut the balls into 6 equal pieces or tear into pieces and press into a one pan. Alternatively, lightly roll to 3/4 inch thick and cut with round cutter. Brush with buttermilk and sprinkle with sugar. Bake until golden brown for about 25-30 minutes.