Scot's Scones

Makes 8 servings (2 dozen scones) (serving a crowd?)

7½ oz of raisins (half of a fifteen ounce box)
1 cup of hot water
4 cups of flour
1 cup of sugar
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
6 oz butter (a stick and a half)
1 cup of buttermilk

Special equipment

Baking sheets, greased


Preheat your oven to 350°. Soften the raisins in the water as you start to work. Blend together the dry ingredients and then cut in the butter to a fine mealiness. Now stir in the buttermilk and raisins, drained, to form a soft dough. Form into rounds of 2½" diameter, place onto a greased baking sheet, and bake for 15 minutes. Makes two dozen scones (3, yes, 3 per person.


The recipe's not original, we're afraid, passed from hand to hand, with only minor modifications. To our memory, a Carolinian bakery was the original source.

Don't let anybody sample the dough. Once they discover how tasty it is raw, you'll likely lose half your batch. And don't think we're joking.


Serve with Honey Butter, Orange Butter, or, as Garmey suggests, with a traditional northern Rum Butter.

For a darker finish, you can brush the tops with milk before baking.

First served: unknown
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Last modified: © October 1993