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The original recipe is courtesy of the Highland Fling Cookbook my parents picked up in the ’70s on a trip to Scotland.  As always, I’ve adapted it. 🙂

Geddes Syrup Scones
Makes 8

2 c. flour (or GF flour mix)
1/2 tsp. baking soda
1 tsp. cream of tartar
1/8 tsp. sea salt
2 tbsp. butter (I use canola oil)
2 tbsp. maple syrup (or other sweetener equivalent)
3/4 c. milk (or milk substitute)
1/4 c. raisins (optional)

Sift together flour, baking soda, cream of tartar and salt.  Cut in butter or oil.  Combine syrup and milk and add to mixture.  Mix to make a soft scone dough.  Quickly tun onto a floured board and knead lightly.  Divide in half and roll to 1/2″ thick.  Cut in four pie shaped wedges.  Repeat with the other half.  Place on lightly greased pan.  Poke top with fork a couple times.  Bake at 350 F for 15-20 minutes.

 

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