Scottish scones at Robert Burns Birthplace Museum

Haggis and Cheese scones

These unconventional scones are our ode to the bard!

Ingredients

• 1lb/500g self-raising flour
• 4oz/100g margarine
• Pinch of salt
• 1oz/30g mature Scottish cheddar
• 2oz/60g grated uncooked haggis
• 2 beaten eggs
• Milk to brush

Method

1. Set your oven to 165C/330F/gas mark 3.
2. Rub the flour, margarine and salt together until the texture resembles fine breadcrumbs.
3. Mix in the cheese and haggis, and then add the eggs and enough milk to create a soft dough mixture.
4. Turn out onto a dry floured surface and roll to about 1.5 inches/4cm thick.
5. Use a scone ring cutter to cut out your scones.
6. You can brush the top of the scones lightly with milk or beaten egg to give a stronger colour if desired, but this is not essential.
7. Place them on a metal baking tray and cook in the oven for 15–20 minutes until lightly browned on top.
8. Enjoy!

Clootie scones

Inspired by the traditional Scottish pudding of the clootie dumpling, these scones are rich with spices and dried fruits.

Ingredients

• 900g self-raising flour
• 225g margarine
• 225g caster sugar
• 4 eggs
• 1 grated apple
• 60g sultanas
• 60g currants
• 2 tbps treacle
• 4 tsps mixed spice
• Milk (enough to bind dough together)

Method (recipe makes 15)

1. Preheat oven to 180C/160C fan/gas mark 4
2. Rub the margarine into the flour and then add the sugar, apple, sultanas, currants, treacle and mixed spice.
3. Mix well.
4. Add the eggs and enough milk to make a soft dough.
5. Roll out to an inch thickness and cut out the scones.
6. Place on a baking tray, brush with milk and bake in the oven for 20 minutes until golden.
7. Enjoy!

Irn Bru scones

When we came across this scone recipe from the Ranald Hotel in Oban we knew we had to try it out!

Ingredients

• 3 cups self-raising flour
• 1 cup double cream (room temp)
• 1 cup Irn Bru (room temp)
• 2tsp baking powder
• Pinch of salt

Method

1. Pre-heat the oven to 220C.
2. Mix the dry ingredients together (remember to sieve your flour so there are no lumps).
3. Make a well in the centre, and add the cream and Irn Bru.
4. Mix the ingredients together until all combined. If the mixture is too wet for handling, add more flour.
5. Bring it into a ball and turn out onto a floured surface.
6. Roll the dough flat, and fold into three. Roll again, fold into three again and roll until about 3cm thick.
7. Cut out scones using a floured cookie cutter. Brush the tops of the scones with milk or beaten egg.
8. Bake in the oven for 10–15 minutes or until golden brown on top. Allow to cool on a wire rack.
9. Enjoy!