Authentic Scottish Scones Recipe-Soft and Crumbly Tea Scones (2024)

FAQs

What is the difference between Scottish and English scones? ›

British scones are usually lightly sweetned and contain fruit like currants or berries. Scottish scones are often closer to a biscuit and are made with buttermilk, though some Scottish grandmothers will swear you should only use sour milk.

Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone. It's like washing your rice before you boil it, it's boring, but makes a world of difference to the end result!

Tea biscuits and scones are both baked treats, but they're not the same. Regarding tea biscuits vs. scones, the main distinction is in the texture. Biscuits are flaky and buttery, while scones are dense and crunchy.

On tips When baking scones, to keep them softer and not crusting and drying out, as soon as they come of oven cover with a greasproof paper or a clean kitchen towel This will allow the steam to be locked inside making your scones softer on the outside and inside , not making them wet, but will give you soft scones in ...

In Scotland and Ulster, savoury varieties of scone include soda scones, also known as soda farls, sour dough scones known as soor dook scones made with sour milk, and potato scones, normally known as tattie scones, which resemble small, thin savoury pancakes made with potato flour.

Overworking the dough will lead to scones that are tough and chewy, rather than light and flaky. The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy.

Scones are soft and tender, not chewy like a good loaf of sourdough.

Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

In Britain, what Americans refer to as “biscuits” are known as “scones.” British biscuits are actually what Americans call “cookies.” The term “biscuits” in the United Kingdom typically refers to sweet, crumbly, and sometimes buttery bakes treats, distinct from the soft, bread-like biscuits found in the United States.

Afternoon Tea is a lighter meal with sandwiches, cakes and scones whereas High Tea is much more substantial meal usually served in the evening. High Tea can contain the same food as afternoon tea but also contains heavier items such as pies and quiche.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

The slightly higher protein content in the hard flour allows more gluten to form which in turn allows the scone to rise higher. But don't go overboard and use bread flour (which is very high in protein) because this will make the scones too tough.

Avoid overworking your scone dough when shaping. Don't overbake! If you bake scones too long, they'll dry out, so keep an eye on them through the oven window. (Don't open the oven to look — it'll let out the heat.)

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser.

As well as being a peerless accompaniment to a fry-up, they are delicious hot with melted butter, or cold and blini-style with smoked fish and cream cheese. Proper Scots even like them scone-style with jam and a cup of strong tea.

Scones are dryer and crumbly. They need the thick, luscious clotted cream and jam to make a delicious sweet treat. American biscuits are more fluffy, from the extra butter, and the acidity of buttermilk. So, they are similar, but not the same.