Trossachs Mill scones

Time 35 minutes
Yields Makes 10 to 12 scones
Trossachs Mill scones

Combine flour and sugar in bowl and stir together with fork. Cut margarine into bowl in about 4 or 5 pieces. Rub margarine into flour and sugar using your fingers until texture is consistent.


Stir in milk until dough forms. Dough should be somewhat similar to pie crust, able to be formed with hands, but still quite dry. Cover bowl with damp paper towel and rest 10 minutes.


Turn dough out onto lightly floured board and knead gently a few times, then form individual rounds, flattened between palms. Place each on greased baking sheet.


Brush tops with egg. Bake at 425 degrees until golden, 10 to 15 minutes.

I was suspicious at first about McLaren’s use of self-rising flour in this recipe, as I had previously found it to make dishes too salty. These scones, though, were perfect--not too biscuity, not too sweet. Add raisins or the like to suit your taste.

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