Recipe: Struthan Mhicheil
From my friend Carly M:
Struthan Mhicheil
Scone
24 oz S R Flour
1 1/2 teaspoon salt
3 teaspoon Baking powder
6 oz butter or margarine
1/2 pint full cream milk (might need more if too dry)
good sprinkling of caraway seed
I usually put in oven at 200 for 22 mins but it’s all down to eye and what the scone feels like!
Topping
4 large eggs
5 tablespoons sugar
1/2 tin treacle
small cup full cream milk
1/2 teaspoon baking powder
1 lb sieved flour (S.R)
2 tablespoon cooking oil
Break eggs into bowl, add sugar, mix with mixer till frothy, add treacle small cup milk mix again for a few minutes. Add baking powder and flour (might need a wee bit more flour if too runny) Now add cooking oil.
Turn scone over when cooked and do the bottom first. Reduce temp again in last 5 mins on second side of topping. Should take 15 mins first side, 20 mins second side.
**Just to clarify, they call it a "topping" but it goes all around the scone part.
Struthan Mhicheil
Scone
24 oz S R Flour
1 1/2 teaspoon salt
3 teaspoon Baking powder
6 oz butter or margarine
1/2 pint full cream milk (might need more if too dry)
good sprinkling of caraway seed
I usually put in oven at 200 for 22 mins but it’s all down to eye and what the scone feels like!
Topping
4 large eggs
5 tablespoons sugar
1/2 tin treacle
small cup full cream milk
1/2 teaspoon baking powder
1 lb sieved flour (S.R)
2 tablespoon cooking oil
Break eggs into bowl, add sugar, mix with mixer till frothy, add treacle small cup milk mix again for a few minutes. Add baking powder and flour (might need a wee bit more flour if too runny) Now add cooking oil.
Turn scone over when cooked and do the bottom first. Reduce temp again in last 5 mins on second side of topping. Should take 15 mins first side, 20 mins second side.
**Just to clarify, they call it a "topping" but it goes all around the scone part.