Paqa’s Scottish Scones: Recipe #211

My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($2 for about 18 scones)

2 cups flour – $0.32
1 tbsp baking powder – $0.03
1/2 tsp salt – $0.03
1/2 cup cold margarine – $1.24
2/3 cup soy milk – $0.25

Directions for Scottish Scones

1. In a medium bowl, mix together the flour, baking powder, and salt. Quickly cut the cold margarine in with a knife until the mixture resembles coarse crumbs. Then stir in the soy milk quickly with a fork and mix until the dough follows the fork around the bowl.

2. On a lightly floured surface, turn out the dough and knead it quickly about 8-10 times, handling it gently. Pat the dough out to 1/2″ thickness and cut circles out with a 2″ round cutter or glass, using a straight-down-then-twist motion. Place on a parchment-lined baking sheet, setting them apart for crusty biscuits or close together with the sides touching for softer ones.

3. Bake at 450F for 12-15 minutes until they start to separate in the middle and are lightly golden. Serve hot from the oven with dairy-free whipped cream, your favorite berries, or just some jam or honey.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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