One of my favorite spots in Scotland is the tiny village of Luss on Loch Lomond. They have such quaint cottages with colorful doors and glorious flowers ~ and a tea shop!
I spent a memorable morning delighting in their scones fresh from the oven with clotted cream, butter, and jam. I’ve never had a scone so good!
A dear friend sent me her favorite scone recipe, thought to be nearly as good as the ones in Luss. I can’t wait to make a batch and wanted to share it with you here…
Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1 1/3 cups heavy cream
Preheat oven to 425 with rack in center of oven. Line baking sheet with parchment paper or aluminum foil. Set aside.
Place a mesh sieve over bowl and add flour, baking powder, salt, and sugar. Shake the contents into the bowl. Dribble in the heavy cream, mixing well with a wooden spoon. The dough will be rough, with some dry areas visible. Scrape the spoon and the sides of the bowl well with a rubber spatula, then turn the dough out onto a lightly floured surface.
Gently knead dough until smooth. Add a little flour to the work surface and your hands as you go. Flatten ball of dough with your hands into a circle about 8 inches in diameter and 3/4 inch thick. Take a sharp, serrated knife and cut the circle in half. Cut each half-circle into 6 equal wedges. Place the wedges about 1 inch apart on baking sheet.
Glaze
1 extra-large egg
1 tablespoon heavy cream
2 tablespoons coarse sugar or granulated sugar
Make glaze by whisking egg with 1 tablespoon heavy cream in small mixing bowl. Brush tops of scones with glaze. Sprinkle tops with sugar.
Bake about 18 minutes till tops and bottoms are golden brown. Remove from oven and place on rack to cool.
Store in covered tin or perforated plastic bag at room temperature for up to 4 days. Freeze, if preferred.
*3/4 cup semi-sweet chocolate chips, 1/3 cup pecans or walnuts, or 1/4 cup dried cranberries can be added, too.
Summer is in full swing so I’ll be posting once a week or so with comments closed. That way you can just enjoy not commenting and I can stay busy with my family and a writing deadline.
Happy baking!
