Edinburgh scones

Edinburgh scones

By now everyone and anyone who is following this blog should know, that not a day goes by in our household that there isn’t a batch of scones baking in the oven.

My parents are not fans of the wild flavoured scones, they prefer the old fashioned flavoured scones.

I came across this recipe in an old old ollldddd 1920 Sasko cookbook that I just recently managed to get my hands on.

These scones were actually delicious  and the only nerve wrecking part was that the scones are particularly pale on the top and that made me leave the first batch in the oven too long and the bottoms were different shades of burnt.

The second batch came out perfect, soft, light and fluffy and served with a dollop of butter and some fresh cream…. DELICIOUS


  • 2 x cups cake flour.
  • ½ x tsp baking powder.
  • ½ x tsp cream of tartar
  • 1 x cup buttermilk.
  • ¼ x tsp salt.


  • In a bowl, sieve together all the dry ingredients.
  • Add the buttermilk and using a knife, bring the mixture together.
  • Turn out onto a floured surface and knead till a nice smooth dough.
  • Roll out to the desired thickness and using a cookie cutter, cut out rounds.
  • Place on a greased baking tray and pop into a preheated oven.
  • Bake at 180 degrees for 15 – 20 minutes or until the bottom of the scones are lightly golden brown.

Tell me what you think of this recipe