Traditional Recipe
8 oz self-raising Flour
2 oz Butter
1 oz caster Sugar (fine granulated sugar)
1/2 teaspoon Cinnamon
2 tablespoons black Treacle (molasses)
pinch of Salt
Approximately quarter pint of Milk
Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar, cinnamon, treacle or syrup and enough milk to make a soft dough. Knead this on a floured surface until it is both moist and elastic. Cut into rounds with a 2.5 inch pastry cutter. Grease a baking sheet (cookie sheet) and place the rounds on this. Brush with a little milk and bake for 10/15 minutes in an oven, pre-heated to 425F/220C/Gas Mark 7 until golden brown. Allow to cool on a wire rack and serve split in half with butter.
Recipe taken from RampantScotland.com
Variations
The plain or Devon scone is the basis for most scones and is simply the above recipe with out the cinnamon and treacle. Common variation on the Devon Scone include adding currants (raisons) or bran. See the Scone Index for every possible scone recipe you could hope for.
What is it?
Scones are the quintessential tea time snack and are usually served with a bit of butter and jam or clotted cream and jam. It is pronounced to rime with gone in Scotland and American pronunciation is cause for ridicule. I decided to include the treacle scone recipe because just the sound of it makes me think of Scotland.