Scottish Scones

From: Omniveg

On Oct 12, 2009

My only mistake was cutting the recipe in half — we needed more! Family ate them up right out of the oven at night, so there were not enough left for breakfast. That's easily fixed next time. I used raisins instead of currants, also added cinnamon. Oven note: 12 minutes at 400 degrees was enough in my hot oven.

From: mortar&pestle

On Jun 29, 2009

Just made these while sick at home with the flu - they are very authentic and rustic - not like the fluffy devonshire scones - but I like that! I made them with salted butter accidentally but still great tasting.

From: Akikobay

On Mar 30, 2003

This is more than a five-star recipe in my book...easy, really delicious, and very forgiving. I've made them twice, the first time following the recipe to the letter. They were wonderful, slightly sweet, nicely textured, crunchy on the outside moist on the inside. Fantastic warm, but still really good when they cooled. The next time, I had to substitute dried cranberries (because somebody forgot to cover the currants and they became little pebbles) so I also added a couple of teaspoons of orange zest. I also had some help the second time, and despite some rough handling of the dough and a bit of compromise in the mixing department, they still came out nicely. Because of the high oatmeal and low fat content, this is a pretty healthy on-the-run breakfast that I plan to make in lieu of oatmeal! Thank you for posting this!!

From: CountryLady

On May 23, 2003

Being a "non baker", I can guarantee that this is a quick & easy recipe. I couldn't get currants at my local market - the joys of living in a village - but I had raisins in the pantry & they worked just fine. But the 5 stars was given by my dad who comes from Campbellford Scotland. Thanx Miller - from me & my dad!!