Scones of Edinburgh

Scones of Edinburgh


  • 1 3/4 cups self-rising flour
  • 1 to 1 1/2  tablespoons of sugar (optional)
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup butter
  • 1 teaspoon treacle (molasses)
  • 1/4 cup milk or buttermilk
  • Note: buttermilk and molasses will make it a bit sour if that is not to your liking then add 1/8 cup of honey or 2 more teaspoons of sugar



Preheat the oven to 375 degrees F. Mix all the dry ingredients together in one bowl. Cut in the butter with a fork. Put the milk in a small bowl and stir in the treacle. Now stir in just enough milk to the flour mixture so that the dough leave the sides of the bowl. Knead 10 times on a  lightly floured board, then roll to 3/4-inch thickness. Cut into triangular shapes (if you wish to go with tradition) or may be cut into circles using a biscuit cutter. Bake on a greased cookie sheet for 10-13 minutes. Yield 1 dozen

Variation: Try adding 1/2 cup fresh chopped strawberries and 2 teaspoons almond extract. To save time beat into cake like batter  increase milk to 1 cup and pour into greased pie pan bake at 350 degrees F for about 30 minutes until a test knife come out clean and the top is golden brown. Yield 6-8 slices

Magickal Associations: Hearth and Home energies, honoring Scottish Dieties

Source:Patricia Telesco, A Kitchen Witch’s Cookbook

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