Buttery Scottish Teatime Scones - vegan recipe (2024)

FAQs

What is the difference between Scottish and English scones? ›

British scones are usually lightly sweetned and contain fruit like currants or berries. Scottish scones are often closer to a biscuit and are made with buttermilk, though some Scottish grandmothers will swear you should only use sour milk.

MARGARINE

It can make a suitable stand-in for butter—particularly for baked goods—because it can create a softer texture due to its high water content. You can use a 1:1 substitution of margarine for butter. The downside to this ingredient is that it's highly processed, so you'll want to use it sparingly.

noun. a village in central Scotland: site of coronation of Scottish kings until 1651. Stone of, a stone, formerly at Scone, Scotland, upon which Scottish kings sat at coronation, now placed beneath the coronation chair in Westminster Abbey.

Biscuits and scones have the same British ancestor, but the early Southern colonists' version included butter, lard, buttermilk, and soft wheat, plentiful in the South. Over time, this fluffy and layered bread evolved into a regional commodity: the Southern biscuit.

Just a reminder: Don't overwork the dough or the scones will turn out rubbery – or worse, bullety and hard. Cut out your scones cleanly. Twisting the cutter can impair the rise. If you use a fluted cutter, you can't twist it.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.

We love using oil as it is light on animal fat and also very easy to use. Because we serve the scones with butter or whipped cream, it is okay not to use butter in the scone itself. However, if you prefer a scone made with butter, rub the butter into the dry ingredients until the flour resembles a coarse type of grain.

Oats + boiling water: this is the replacement for eggs in this scone recipe. The mixture helps bind the dough and adds extra moisture.

You might need a teaspoon or two more cream as its consistency is thicker than milk. Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.

What ingredient makes scones rise? ›

A final crucial ingredient in scones is some sort of leavening agent such as baking powder. Be sure to sieve this into the mixture evenly for a better chance of an even rise. In the oven, these leavening agents will react and form carbon dioxide, a gas.

As previously mentioned, it's crucial to keep the dough cold so that the butter doesn't melt before the scones are baked. Using cold ingredients helps, but your hands can warm up the dough when you're working with it. For extra precaution, it helps to chill the dough again before it's baked.

Use the top of your fingers for this. Insert a skewer or toothpick into the scone. If it comes out clean, the scone is ready. If it comes out with dough on it, the scones need a little more cooking time.

Placing a dough in a cool oven that then slowly heats up actually affects the rising agent. Make sure your oven is at the right temperature you will be baking the scones at before you put them in. Also having an oven that is too hot or too cold will affect the baking of your scones immensely.

A Biscuit (U.S.) Is a Scone (U.K.)

Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.

99% of Scots pronounce “scone” to rhyme with “John” – see study.

“I say it like 'cone' personally but Her Majesty did always say 'scon'. “I think more people say 'scone' but the ones who say 'scon' swear they're the only ones that say it right. Posh people definitely say 'scon', but ultimately both are valid.”

But what, exactly, is the difference between a biscuit and a scone? If you're in the U.S., a biscuit is a round, flaky, buttery piece of leavened bread. In the U.K. a biscuit is a crisp cookie often enjoyed at tea time. A scone is a quick bread that is denser than a biscuit and can be either savory or sweet.