Scottish Scones -- fried?

by Susan Fiore
(Verona, WI, U.S.)

This is the only recipe for fried scones I've ever seen, yet I got it many years ago from a Scottish 'war bride' who lived near us. I have no reason to believe it's not authentic, but am curious -- perhaps someone can explain about 'fried' vs. baked scones. (She pronounced it to rhyme with 'con', not 'gone'' nor 'stone'.)

Scones recipe from Lilly Patterson, c. 1960

Exactly as written:
3 cups flour
2 tsp. baking powder (heaping)
pinch baking soda
1 tsp. salt
6 tablespoons shortening
2 tablespoons sugar
Enough milk for a soft dough

Fry in large biscuit type shape.

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