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.

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.

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.) “Bake your scones until they are just golden brown,” Bethany recommends.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Keep scone dough as cold as possible. To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. In fact, you can even refrigerate overnight for a quick breakfast in the morning! Bake until golden brown.

These beautiful baked goods are very easy to make, but equally, there is lots of room for error and the result can sometimes be hard, tough inedible lumps of dough. The biggest secret to scone success? Mixing as little as possible and as lightly as possible.

Q: Can you use margarine instead of butter? A: Yes, you can use hard block-type margarine but don't use spreadable margarine since it has too much water and will change the texture of your scones. I will tell you, my preference is real dairy butter but margarine is a great vegan option.

What do British people call scones? ›

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

A British biscuit is not remotely similar to the fluffy and filling American biscuits made famous in Southern American cuisine. The closest British equivalent to those buttery miracles is a scone, which ain't too bad either.

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.

A scone is a small flour-based shortcake-like baked good. They're usually plain, crumbly, pillow-like, dense, and lightly sweetened. The traditional English scones served with our High teas are round, not triangular, and they're served with jam and clotted cream.

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.

Scones are usually warmed up and served with afternoon tea. They traditionally contain currants or raisins, and are served with a clotted cream, lemon curd, or jam (high tea typically consists of all three).

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.

"The ingredients for British scones and the American biscuit are very similar," says Holly Snyder, senior culinary product developer at Amazon Fresh. "The proportions of those ingredients are the key difference; scones usually have less butter and more liquid than American biscuits."