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Scottish Sweetheart Scones Recipe

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This recipe for Scottish Sweetheart Scones, by , is from The Nana Hutch Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lindsay Towndrow

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
⅓ cup granulated sugar
4 tsp baking powder
tsp salt
cup (1 stick) unsalted butter, cut into small pieces and chilled
cup buttermilk
2 large eggs, slightly beaten
8 heaping tsp raspberry or strawberry preserves for filling
1 large egg beaten with 1 tbsp milk for egg wash

Directions:
Directions:
Preheat oven to 400. Grease a large baking sheet. In a bowl, mix or whisk together flour, sugar, baking powder and salt. Cut in chilled butter with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in eggs and buttermilk, just until dough is moistened and holds together. Do not overwork the dough. Transfer dough onto a well-floured surface and roll dough out to a 16-inch by 10-inch rectangle.
If dough is too sticky, dust lightly with flour. Cut dough in half lengthwise creating two strips. Cut each strip into 4 (4-inch)squares. Cut each square on the diagonal to form two triangles. Place a teaspoon of raspberry or strawberry preserves in the center of one triangle. Place the second triangle on top and pinch around the edges well to seal. Repeat until all dough is used up. Brush top and sides with egg wash. Bake for 10-12 minutes or until golden brown. Remove and transfer to a cooling rack.

Number Of Servings:
Number Of Servings:
8

 

 

 

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