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Rosmairi Oven Scones

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“This recipe is from the 'Highland Fling' cookbook. My grandmother ordered 4 cookbooks from Scotland for herself, my mother & my aunts. It makes a delicious, fluffy scone & we've had tons of requests for the recipe over the years. I have given the exact steps as written, but added our modifications. This makes a sweet scone--perfect for double Devonshire cream & some jam.”
READY IN:
30mins
YIELD:
8-12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together the dry ingredients.
  2. Cut in the butter with a fork or pastry blender till it resembles fine crumbs.
  3. Make a well in the centre& pour in all the milk.
  4. Mix well& turn onto a floured board& knead a little, but not too much.
  5. Divide the dough in two.
  6. Roll each round to almost 3/4 of an inch.
  7. Cut the round in four pie-shaped wedges.
  8. (I usually just use a round glass to cut them out) Transfer to a greased cookie sheet.
  9. Bake at 375 F for 15-20 minutes; or until done.
  10. (My mom adds a touch more milk,& makes a drop biscuit instead.).

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