Clootie Dumpling Scones

Clootie Dumpling is a traditional Scottish dish served for dessert or fried up with eggs for breakfast. I love it! And, when I saw a recipe for clootie dumpling scones I knew I would love them too! And, since they take about 4 hours less to make than the dumpling itself they are a great alternative! I substituted gluten free flour blend for the all-purpose flour and no one knew the difference!

Clootie Dumpling Scones
(adapted from Scotland National Trust)

3 cups all-purpose flour (or use gluten free flour blend)
1 Tbsp. baking powder
1/3 cup sugar
2 tsp. mixed spice*
8 Tbsp. butter
1 small grated apple
1/4 cup golden raisins
1/4 cup raisins
1 Tbsp. molasses
2 eggs
1/3 cup milk

Preheat oven to 425F. Mix together flour, baking powder, sugar, and mixed spice -- I use a whisk to make sure everything is evenly incorporated. Cut in the butter and use your fingers to rub the butter into the flour until it resembles coarse crumbs. Dump in the apple and raisins and mix. Add the molasses, two beaten eggs and milk and stir until just mixed. May add another tablespoon of milk if too dry. Knead dough a few times on a floured surface to pull it all together. Pat out until about 3/4 inch thick and cut into rounds. Place on a greased baking sheet (I just use parchment paper on my baking sheet) and bake at 425 for about 15-20 minutes or until cooked through and lightly browned on top.



*This is a British staple that contains cinnamon, nutmeg, allspice and coriander -- sometimes other spices as well. It gives these scones their "clootie dumpling" flavor. However, you can substitute pumpkin pie spice if you don't have access to mixed spice.

Orange WholeWheat Scones

This was originally taken from a book called "From the Kitchen of the Two Sisters"

2 ½ c. whole wheat pastry flour
1 Tbsp. Baking powder
½ tsp. Salt
½ c. butter
2 T. honey
¼ c. orange juice
2 tsp. Grated orange rind
¼ c. milk

Sift together dry ingredients. Cut in butter and mix with hands until it resembles coarse crumbs. Combine wet ingredients and add to flour mixture. Knead dough lightly and cut out. Bake at 400 for about 15 minutes.

Sour Cream Scones

These are the scones that Kate served with the Lemon Curd and clotted cream. They are absolutely wonderful fresh out of the oven.

2 c. flour
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
3 Tbsp. sugar
5 Tbsp. butter
1 c. sour cream

1 egg yolk (use egg white to glaze)

Whisk together flour, baking powder, baking soda, salt, and sugar. Cut in butter and mix with fingers until it resembles coarse crumbs. Combine sour cream and egg yolk. Add to flour mixture. Stir just until moist. Knead lightly 10-12 times. Pat dough out and cut with scone cutter. Mix egg white with 1 Tbsp. water. Brush scones with egg white and sprinkle with sugar. Bake at 425 degrees 13-15 minutes. Serve warm. Makes about 9-15.

May add any of the following: currants, lemon zest, ,orange zest, dried cherries, chocolate chips, dried cranberries, etc.

(Note: picture above also shows the Orange Wholewheat Scones)