Properly pronounced “skon” to rhyme with “gone,” legend has it that these tasty Scottish quick bread cakes trace their origin to the Stone of Scone, or Destiny, on which Scottish kings were crowned. Their popularity for tea at Buckingham palace certainly proves they’re fit for royalty.
Ingredients:
1 3/4 cups all-purpose flour
4 tsp baking powder
5 tbsp unsalted butter
1/2 cup + 1 tbsp milk
1/2 cup currants or raisins
1/4 cup sour cream
1/4 cup granulated sugar
1 egg
1/8 tsp salt
Step-by-Step:
Preheat oven to 400°F.
In a large bowl, sift together flour, baking powder, sugar, and salt.
Cut in the butter and rub until dough resembles pea-sized crumbs.
In a small bowl, combine with sour cream, milk, and dried fruit.
Add to other ingredients and lightly mix until well-blended.
Wash and dry the small bowl, then add egg and 1 tablespoon of milk. Beat until blended and frothy.
Liberally flour your hands and, on a floured surface, roll dough out into a 1/2-inch thick square. With a sharp knife, slice the dough into quarters, then slice each quarter into two triangles.
Place on greased cookie sheet, brush with egg wash, and let rest for 10 minutes.
Bake for 10-15 minutes until tops are golden brown.
Cut or break each scone in two. Serve warm with butter, jam, and clotted cream.
Serves eight.