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.
Sounds yummy. I love homemade scones 🙂