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How to Make Scottish Oven Scones

Updated on July 11, 2015
G60dundee profile image

Gordon has been a baker and confectioner for many years and has professional qualifications and trade experience

How to Make Scottish Oven Scones

To make oven baked scones you will need a mixing bowl, a couple of tankards, a rolling pin, and a standard baking tray.

There are four stages in the process:

Reading the recipe and weighing the ingredients

Mixing the ingredients according to the instructions

Processing and preparing the dough

Baking

I will now go through each stage of the process of making Scottish oven scones.

1. Recipe

Soft Cake Flour, 500 grammes (gs.)

Dried Milk, 30 gs.

Baking Powder 30 gs.

Pinch of Salt

Oil, 100 gs.

Castor Sugar, 70 gs.

Milk, 350 gs.

Fruit (Sultanas, Cherries etc) optional, 60gs.

2. Mixing

Sieve the dry ingredients and rub in the oil to the flour. Dissolve the sugar in the milk and add to the other ingredients, mixing together and taking care not to over-mix as this will toughen the mixture and cause the dough to become tough with the result that the scones will be small and dumpy. Add the fruit if required, but blend in slowly evenly distributing the fruit, taking care not to over-mix.

3. Processing

When the dough is mixed, turn it out from the bowl on to a clean work surface which should be floured to prevent the dough sticking to the surface. Weigh dough pieces at 200 grammes each, and mould the pieces round. Let the pieces rest for five minutes in order that the dough becomes soft. This makes it easier to use, and allows the baking powder to aerate the dough.

Use a rolling pin to pin out each piece to a diameter of 6 inches, then cut each piece in four, and separate them slightly so that the pieces are no longer touching but remain close together. dust with flour, and 'dock' with a fork. This allows greater aeration of the product. Place on a baking tray, which should either have a piece of silicone paper on it, or have a light covering of oil, and allow to stand for 5-10 minutes before baking.

4. Baking

The oven should be preheated to 460 degrees Fahrenheit (235 Centigrade) and the scones should be baked for approximately 10 minutes. If you are using a fan-assisted oven, you should bake at around 440 degrees, and keep a close check on the scones while baking.

It is important not to over-bake scones as they are prone to dry out fairly quickly.

You should now have excellent scones, made from an old Scottish recipe, tried and tested in an old Scottish bakery.

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    • Arachnea profile image

      Tanya Jones 3 years ago from Texas USA

      I think the one thing that would make this hub better would be a pic so I can be sure I arrived at the same point the recipe intends. ;) I provide a link to a conversion chart in my recipe hubs. That might make it easier rather than converting everything. I also have a kitchen scale at home.

    • G60dundee profile image
      Author

      Gordon Bannerman 6 years ago from Waterdown, Ontario

      Yes I should convert really to US measures. In fact, there is a case for having three different standards: Metric, Imperial, and US cups, though maybe that would be cluttering the article too much. Maybe Napoleon was right and we should adopt a universal standard of weights and measures! Thanks for your interest. All the best

    • Marcy Goodfleisch profile image

      Marcy Goodfleisch 6 years ago from Planet Earth

      I hope to try this recipe - scones are a weakness for me! If you have the U.S. measures available, that would be great (cups vs gs). If not, I will research!

    • G60dundee profile image
      Author

      Gordon Bannerman 6 years ago from Waterdown, Ontario

      Excellent. It is a good one. Have used it many times

    • G60dundee profile image
      Author

      Gordon Bannerman 6 years ago from Waterdown, Ontario

      'Excellent' that is!

    • G60dundee profile image
      Author

      Gordon Bannerman 6 years ago from Waterdown, Ontario

      Good luck. It's a good one!

    • sangre profile image

      Sp Greaney 6 years ago from Ireland

      Just bookmarked this receipe to try out later. Always interested to try out others receipes.

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