by Gordon Hamilton

Created on: January 19, 2010

How to make traditional Scottish soda scones is something which would have been known all to well by almost any Scottish housewife of yesteryear. Soda scones were essentially the bread made in Scotland in the times before bread ovens were introduced. They were cooked on griddles or skillets over an open fire, quickly, easily and without the need for waiting for the dough to rise, as would later be the case with bread.

Soda scones are still made in Scotland and far beyond to this very day but - as is so often the case - modern “improvements” have been introduced and a whole variety of ingredients which were never traditionally used are now added to the recipe. Traditional Scottish soda scones have but a mere five ingredients, all of which would at one time be found in any Scottish household.

In order to make one large, traditional Scottish soda scone, circular in its initial form which would then be cut in to quarters, one requires simply four ounces of plain or all-purpose flour, half a teaspoonful of both bicarbonate of soda (baking soda) and cream of tartar, two to three fluid ounces of milk and a pinch of salt. One simply combines all the dry ingredients in a bowl, before slowly adding the milk to form a workable dough.

When the dough is formed, it should be placed on to a floured surface or board and rolled out with a rolling-pin in to a circular shape about half an inch thick. One should carefully turn the circle, shaping it with one’s hands to keep it as uniform as possible but without over working the dough. This is not bread mixture and thus does not require any form of kneading.

If one does not have a griddle pan or a skillet, soda scones can be cooked very effectively in any modern day, non-stick frying pan. One should simply grease the pan very lightly with butter before adding the scone to cook over a medium heat for four to five minutes each side until very lightly browned.

Traditionally, Scottish soda scones would be taken from the pan and allowed to cool only slightly before being quartered and served with butter and perhaps some jam. They are also excellent, however, when allowed to cool and then served with some cheddar cheese melted on top under a hot grill, as either a breakfast dish or as a light lunch or snack.

Learn more about this author, Gordon Hamilton.
Click here to send this author comments or questions.