Molly MacRae takes time to share a great recipe with us today in the middle of writing her next book in the Highland Bookshop Mystery series. These sound delicious! -Amy
My mind is on scones these days, as I race to finish the manuscript for Scones and Scoundrels, the second book in my Highland Bookshop Mystery series. Scones are a fairly fast treat to make, and that’s good because the deadline will be here before I know it. Here’s a recipe from a booklet called Let’s Try Some Scottish Cooking, put out by the National Trust for Scotland in 1977. According to the inside front cover, Patricia Blacklock, the author, is “an excellent cook and a professional curtain maker.” Doesn’t that make her sound trustworthy? I doubt that scoundrels ever make it as professional curtain makers.
Wheaten Meal Scones
¼ lb plain flour ½ teaspoon bicarbonate of soda
¼ lb wheatened flour 1 teaspoon cream of tartar
½ oz butter or margarine ¾ teaspoon salt
1 tablespoon castor sugar a little milk
Sieve the plain flour and add the other dry ingredients. Rub in the butter and add enough milk to form a soft consistency. Roll out on a floured board to ¾ inch thick. Cut in rounds of 2 inches and bake in oven Gas 6 or 400º for 12-15 minutes or until slightly browned.