Scottish Dessert Recipes

Sure, 'Tis A Bit Of Old Scotland Here

Grandma's Scottish dessert recipes will remind you of the Scottish Highlands. Just wait till you taste the authentic scones, black buns, fruitcake, and shortbread made from these old-fashioned recipes.

My Grannie Bell made delicious scones, and she served them warm from the oven, buttered, and smothered in thick, homemade orange marmalade. Such a simple dessert, yet they were so good. I can still taste them after all these years!

Now you can enjoy "a bit of Old Scotland" with these easy Scottish dessert recipes. Try one today.

Scottish Scones Recipe

The Scotsman had a name for it, of course. He wanted his "scun" -- to start the day right. The scone is as native to Scotland as white heather. The recipe makes a "scun" that could have come right out of a shop on Sauchiehall Street in Glasgow. Try it for breakfast, or lunch, and "sure, you'll be wantin' yer scun ev'r maunin'."

2 cups sifted all-purpose flour, 1/2 teaspoon cream of tartar, 3 tablespoons sugar, 1/2 teaspoon salt, 3 teaspoons baking powder, 2 tablespoons poppy seeds, 6 tablespoons butter or margarine, 1/2 cup seedless raisins, 1/2 cup milk.

Sift together flour, cream of tartar, sugar, salt, and baking powder. Blend in poppy seeds. Cut in butter or margarine with 2 knives or pastry blender until it is the size of small peas. Add raisins and blend well. Add milk gradually, blending until dough is fairly soft. Turn out on lightly floured board and pat into round cake about 9 inches in diameter. Place on greased cookie sheet and with back of knife, cut across in quarters, not cutting completely through the dough.

Bake in moderate oven (375ºF) 1/2 hour. Split while hot, spread with butter and jam or jelly to suit your taste. Serve very hot. Yields 6 servings. May be reheated and served later. --The Furrow

Scottish Soda Scones Recipe

1 quart flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, a little lard or butter, salt and sugar to taste. Mix ingredients. Warm the flour. Add butter, milk or water to make consistent dough. Turn out on board and handle as little as possible. Turn out round, and bake in a skillet, or on top of stove. When one side is done, turn over. Note: whole wheat flour can be used in the same way.

Scottish Black Buns Recipe

1/2 pound flour, 1 pound raisins, 1 pound currents, 1/4 pound sugar, 2 ounces blanched almonds, 2 ounces candied peel, 1 teaspoon ginger, 1 teaspoon cinnamon or spices, 1/4 teaspoon Jamaica pepper, 1/2 teaspoon caraway seeds, 1/2 teaspoon soda, 1/2 teaspoon cream of tartar, 1 teacup sweet milk or old ale may be used instead.

With the hand mix well in a basin all above ingredients. Line a cake tin with a plain short crust rolled out very thin, and put the mixture in this prepared tin, and roll out the scraps of paste to cover top. Wet well the edges. Place top cover on and press well around the edges. Prick top with a fork, and brush over with sweet milk. Bake in a moderate oven for at least 3 hours.

A cup butter, two of white sugar, four of sifted flour, three-fourths cup sour milk, half teaspoon soda, nine eggs beaten separately, one pound raisins, half pound currants, a fourth pound citron. Cream the butter and sugar, add milk gradually then beaten yolks of eggs, and lastly, while stirring in flour, the whites well whipped. Flavor with one teaspoon lemon and one of vanilla extract, and have raisins chopped a little, or, better still, seeded, and citron sliced thin. Wash and dry currants before using, and flour all fruit slightly.

In putting cake in pan, place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of cake and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. --Mrs. J. H. Shearer

Take 1 lb of butter, 2 lb of flour, 8 oz of powdered sugar. Mix the sugar in the butter, then take in all the flour and thoroughly mix and rub all together till of a nice mellow color and easy to work; weigh off the size required, and shape into square or round pieces; dock them on the top, notch them round the sides, put on clean dry tins, and bake in a moderate oven.