gshall - Posted - 03/27/2011:  09:02:48

I had some on St. Paddy's day, and they were great! I asked around, and was told you cook a loaf of bread, cut it, then cook it again to make the outside crunchy. I've found a lot of recipes on the Internet, none that require double baking, and all of them are vastly different. I don't know which to try. Anyone have a recipe they can recommend?

John Steele - Posted - 03/27/2011:  09:26:05

Sounds like you might be looking for a scottish recipe for Fried Scones. They're fried at extremely low heat in a frying pan.

bournio - Posted - 03/27/2011:  09:46:57

I know of 2 styles of scones:
One is Drop Scones, which we call scotch pancakes, which are dense thick pancakes. Just mix up the batter and cook it as a pancake on a reasonably low heat.

The other is something like this recipe
8oz self raising flour
pinch of salt
2oz butter
1oz caster sugar
5fl oz milk


Rub in fat, salt and flour,
Add Sugar,
Add Milk,.
Bake for about 15mins at 220 C
You can add cinnamon or cheese or raisins. And as contrary as it sounds, they work best with sour milk. Serve sweet ones with cream, jam and a cup of tea.

Texasbanjo - Posted - 03/27/2011:  13:42:11

Try this one, it's delicious and you can put your favorite jelly or preserves on it. Very good!

Scones Topped with Preserves:

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold

2/3 - 3/4 cup (160 - 180 ml) buttermilk

1/2 cup (120 ml) jam of your choice





Scones: Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. You want the mixture to look like coarse crumbs. Add the buttermilk and stir just until the dough comes together (add more buttermilk if necessary).

Transfer the dough to a lightly floured surface and knead the dough gently and form into a round that is about 1 - 1 1/2 inches (2.5 - 3.8 cm) thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough into circles. Transfer the scones to the baking sheet. Then, using your thumb, make an indentation in the middle of each scone, pressing down almost to the bottom of the scone. Try not to squash the outside edges of the scone. Fill each indentation with a scant tablespoon of jam.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

gshall - Posted - 03/28/2011:  05:56:46

Thanks, Texas. I'll get some buttermilk on the way home today and try these. They look easier to make than buscuits; if we like them we'll probably eat a lot of them.