These Scottish baked goods take their name from the Stone of Destiny, also called Scone, where Scottish kings were once crowned. The traditional triangular shape was believed to resemble the crown. Serve these with butter, jam, or clotted cream.
Serves: 8Hands-on: 10 minutesTotal: 35 minutesDifficulty: Medium
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 3 Tbsp. sugar
- ¾ tsp. salt
- 4 Tbsp. butter, cold and cubed
- ½ cup chopped dried currants
- ¾ cup heavy cream
- 1 large egg, lightly beaten
- Preheat oven to 400°F and place a griddle on a rack in the middle of the oven. Mix the flour, baking powder, sugar, and salt either in a food processor or by hand until well combined.
- Add the butter and mix until it is coarse crumbs with a few larger chunks of butter, 12–14 pulses if using a food processor. Add the currants and pulse quickly until combined.
- Use a rubber spatula to stir in the cream and egg until a dough starts to form. Dump the mixture onto a floured surface and knead until it has come together but has a rough and sticky texture.
- Pat the dough into a circle and use a sharp knife to cut it into eight triangular wedges. Place on the griddle and bake for 12–15 minutes. The tops should be golden brown when ready. Cool for 10 minutes before serving.