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Dorothy Budge's Scottish Scones

I hope you have read Summer's Lie and are eagerly awaiting the sequel, When Bodies Fall. In When Bodies Fall you will meet a solid Scotswoman named Dorothy Budge, who helps Maggie in this new part of her adventure.


One of Dorothy's many talents is making scones. Even though you can not yet meet her in the book, she has asked me to share her recipe with you. The secret of Dorothy's scones is sheep's butter, but she says that if you do not have any local sheep, the scones are almost as good with goat's butter or regular butter. Make, bake, spread with strawberry jam and serve warm with a pot of strong tea.


500g white flour

80g softened butter

80g caster sugar (called fine sugar in North America)

2 eggs

5 tsp baking powder

250ml milk

1 egg beaten with salt, for glazing


Put 450g of flour into a large bowl and add softened butter

Combine flour and butter with fork or pastry cutter

Add sugar, eggs and baking powder and mix

Add half the milk and stir gently

Add remaining milk a little at a time to form a wet dough

Sprinkle work surface with flour, fold the dough in half and repeat several times. Be sure not to overwork the dough

Sprinkle more flour and roll the dough out using a rolling pin, to 2 cm thickness

Use a circular cookie cutter or glass to cut into rounds

Place the dough on an oiled baking tray and leave to rest for a few minutes. This lets the baking powder work and makes the scones extra fluffy

Use a pastry brush to glaze them with beaten egg and salt

Bake the scones at 220 degrees for 15 minutes or until risen and golden brown

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