Tuesday, March 2, 2010

Stone of Scone Buns

The historical Stone of Scone, also known as the Stone of Destiny, originally rested in the Scone Abbey in Perth Scotland. A block of Old Red Sandstone, it was used in coronation ceremonies for the kings of Scotland until it was removed to Brittan to be used in the coronation ceremonies of the English monarchy.

These are less historical and more for eating. Stone of Scone Buns: a cross between the traditional Scottish Scone recipe my grandmother gave me and the fruit filled English Rock Buns I've read about. I'm pleased at how well they turned out.

Stone of Scone Buns

2 cups unbleached white flour
4 tablespoons cinnamon sugar
fresh grated nutmeg --about a teaspoon
ginger -- about two teaspoons
1 teaspoon cream of tarter
1 1/2 teaspoons baking soda
1/2 teaspoon salt
combine thoroughly in bowl then add fruits
1/3 cup sultanas (that's golden raisins)
3 Tablespoons candied orange peel
1 Tablespoon diced citron
1/4 cup (or so) pecans
mix to coat fruit then add the rest of the ingredients
1 stick unsalted butter (diced up)
1 cup milk
combine until dough is formed
shape buns -- 8 round balls -- and place on baking sheet lined with parchment paper
Bake at 410 degrees for 15-20 minutes


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