Interesting about your take on the Scottish history of scones - what you're describing as a scone is more of a bannock, an unleavened oat-based thing that's fairly uninspiring! A guid Scots scone (pronounced sconn as in con, not skone as in bone) is the lightest of creatures, a simple mix of flour, milk, sugar and a leavening agent, barely pulled together by hand into a mound or wee mounds, and baked briefly in a hot oven. No butter, no eggs, no funky fillers except perhaps currants if you're very fancy. My only nod to modern life is to make them with buttermilk! These simple scones might not suit American church groups, I fear, but they are an essential part of afternoon tea, spread with butter and fresh bramble jelly in Scotland. :) PS you do know that the Scots invented the croissant, I hope. We call them butteries.

• Reply