Tue 11 Apr 2006
Another Thistle Ha’ favourite, these scones (rhymes with lawns) were usually served as a dessert biscuit. Extra special when made with chopped dates.
Elsie Miller’s Scotch Scones
- 3/4 cup white sugar
- 2/3 cup of butter and/or lard
- 1 cup raisins or chopped dates
- 3 cups flour
- 2 heaping tsps. baking powder
- 1/2 tsp. salt
- 1 egg
- milk
Sift the dry ingredients and rub in the lard. Mix in the raisins. Beat an egg lightly in a cup and fill it with milk. Mix this into the dry ingredients to forma soft dough. Roll to 1 inch thick and cut in triangles. Brush these with milk. Bake in a hot oven.