Drop Scones  

Recipe from an old friend Bradley Young ( a great fan of Scottish cooking)    

8 ounces self rising flour

1/2 teaspoon salt

1 level tablespoon caster sugar

1 large egg

1/2 pint milk    

Place the flour ,salt, and sugar into a bowl.  Make a well in the centre and add the egg and the milk gradually, stirring to make a smooth thick batter.  Drop the mixture in tablespoons on to a hot , lightly greased griddle or heavy based frying pan.  Keep the griddle at a steady , moderate heat and after 2-3 minutes when the bubbles show on the surface of the scones, turn over and cook for 2 more minutes.  Place the finished scone in a warm, folded tea towel : this will keep them warm an by keeping them in the steam will prevent them from drying out. 

Serve warm with butter  and jam or honey.   ( cooking times may very depending on your type of cooker)    

Enjoy the scones, Heather (MI, USA)

Fruit Cake

I have heard fruit cake is popular over in Scotland, here is a recipe from my mother's fruit cake. From the kitchen of Debbie G.

Step 1 preparing fruits

2 lb raisin, 2 lb currants ( washed), 1/2 lb lemon peel, 1/2 lb orange peel

1 lb cont. citron, 1 pound candied cherries ( whole)

1 c wine soak fruit 24 hours in wine before putting in batter    

Step 2 batter

5 1/2 cups of flour, reserve 1 1/2 cups for dredging fruit

4 tsp cinnamon, 2 tsp cloves, 3 tsp nutmeg, 2 tsp allspice, 1 tsp salt

1/2 lb nut meats, 1 lb real butter, 1 lb light brown sugar, 6 eggs, 1/2 c molasses

1 c sour cream, 1 tsp baking soda  

Bake 275 degrees for 3 hours will yield 5 bread loaf pans

Step 3 getting the cake drunk ( as my mom would say)

wrap in cheese cloth , pour Lombroso( red wine) on cloth once a week