BAKED SCOTTISH SHORT BREAD

FRIDAY QUICK BREAD
CRANBERRY SCONES
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When you read this post, I am going to be moving.  Please think of me riding in a moving van and hauling box after box into our newly rented home in Las Vegas.  Make a batch of these scones, and while you are having them with a nice cold glass of milk, toast to our moving success!

Truly, scones are among the quickest of the quick breads to produce. It takes just a snap to put the ingredients together, and they are a wonderful family treat.  They can be baked or fried.  I usually bake them, because I am trying to avoid the additional fat, but if you and your family prefer them fried, this recipe is well suited for either method of cooking.  This original recipe calls for currents, but I much prefer the cranberries.  Try both-and try other dried fruits- this batter works well with just about any dried fruit.


  Cranberry (or current) Scones
Preheat oven to 375*
2 C. Whole Wheat Pastry Flour
1/2 Tsp baking soda
1-1/2 Tsp baking powder
1/2 tsp. salt
2 Tbsp brown sugar or honey (If you use honey, add it to buttermilk)

2 TBSP cold butter
1C plus 2 TBSP buttermilk (or 1C. milk and 2 TBSP vinegar)

Add all dry ingredients, and grate the butter into the dry ingredients.  Then cut all dry ingredients together until mixture looks like oatmeal flakes.  Stir in the buttermilk and the dried fruit until JUST mixed together.

Immediately turn out onto floured cookie sheet and pat into a circle about 3/4" thick.  I use my pizza cutter then, to cut into 6 or 8 wedges.  Then place immediately into the pre heated oven. 

Bake 18-20 minutes-until golden brown.  Serve at once!!!

Mr. Taste-Tester said he didn't think it would be as good as it was, but as you can see, it went pretty quickly! It is a great breakfast alongside a bowl of fruit, or warm with ice cream for dessert.

If you are new to my blog, Welcome! Please FOLLOW by entering your email on the top right bar so you won't miss a single recipe!  

Feel free to "like it" "link it" or "pin it" all I ask is that if you share it, that you credit my web site with it.  Have a wonderful day and.....
                                                        Happy Baking!!

Step 1:

FRIDAY QUICK BREAD
CRANBERRY SCONES
QUICK ADVERTISEMENT:  Enter your email on the top right so that you won't miss a single recipe! You won't want to miss next week's Marvelous Monday Muffin recipe, Wednesday Whole Wheat offering, and Fridays "Wild Card" treat!

When you read this post, I am going to be moving.  Please think of me riding in a moving van and hauling box after box into our newly rented home in Las Vegas.  Make a batch of these scones, and while you are having them with a nice cold glass of milk, toast to our moving success!

Truly, scones are among the quickest of the quick breads to produce. It takes just a snap to put the ingredients together, and they are a wonderful family treat.  They can be baked or fried.  I usually bake them, because I am trying to avoid the additional fat, but if you and your family prefer them fried, this recipe is well suited for either method of cooking.  This original recipe calls for currents, but I much prefer the cranberries.  Try both-and try other dried fruits- this batter works well with just about any dried fruit.


  Cranberry (or current) Scones
Preheat oven to 375*
2 C. Whole Wheat Pastry Flour
1/2 Tsp baking soda
1-1/2 Tsp baking powder
1/2 tsp. salt
2 Tbsp brown sugar or honey (If you use honey, add it to buttermilk)

2 TBSP cold butter
1C plus 2 TBSP buttermilk (or 1C. milk and 2 TBSP vinegar)



Add all dry ingredients, and grate the butter into the dry ingredients.  Then cut all dry ingredients together until mixture looks like oatmeal flakes.  Stir in the buttermilk and the dried fruit until JUST mixed together. 

Immediately turn out onto floured cookie sheet and pat into a circle about 3/4" thick.  I use my pizza cutter then, to cut into 6 or 8 wedges.  Then place immediately into the pre heated oven. 

Bake 18-20 minutes-until golden brown.  Serve at once!!!

Mr. Taste-Tester said he didn't think it would be as good as it was, but as you can see, it went pretty quickly! It is a great breakfast alongside a bowl of fruit, or warm with ice cream for dessert.

If you are new to my blog, Welcome! Please FOLLOW by entering your email on the top right bar so you won't miss a single recipe!  

Feel free to "like it" "link it" or "pin it" all I ask is that if you share it, that you credit my web site with it.  Have a wonderful day and.....
                                                        Happy Baking!!