When we were in Scotland we were treated to two nights at Monachyle Mhor (Thanks Maw and Paw R!) . It is a wonderful place : beautiful surroundings, lovely atmosphere and brilliant food. The chef is Tom Lewis who took part in the Great British Menu representing Scotland.
While everything we ate there was fantastic, it was the scones that we keep mentioning . . . isn't it funny how the little things done so well are so memorable?
The tea (morning or afternoon, or both!) menu noted that the scones take 15 minutes - arriving warm, fresh and obviously straight from the oven - complete with clotted cream, fresh butter and jam. The scones were light and had a lovely crust, fluffy yet substanital within, and tasted like they were made with good, honest ingredients and skill. I must admit that we had the scones both days in lieu of lunch ; what are holidays about if not having a brilliant breakfast, fabulous scones then a fantastic dinner?!
Once home, I tried to recreate the scones, to good effect I think, the outsides perhaps a little rougher, but looks aren't everything, right?
250g plain flour (I use white spelt)
pinch of salt
40g unsalted butter, cubed
1t cream of tartar
1t baking soda
Preheat the oven to 210°c.
Sift the flour and salt into a large bowl and rub in the butter quickly with your finger tips. Sift in the cream of tartar and baking soda then quickly mix in the yoghurt to make a light dough. Form into the shape you fancy, either by rolling and cutting or just dolloping. Leave to rest for about 10 minutes on the bench before baking 10 minutes. Serve immediately!