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Scones of Edinburgh Recipe

Kitchen Witch's Cookbook, by TelescoOne of my favorite Pagan Books is A Kitchen Witch’s Cookbook, by Patricia Telesco. This cookbook has a range of fabulous meals for your family and coven on the Sabbats or between the festivals. It’s still a bit cool here in Michigan even though Beltane is right around the corner, so I decided to try her Scones of Edinburgh (Scotland). I love them with coffee or tea, its a really yummy treat and I hope you add then to your Beltane this year!

Scones of Edinburgh, a major part of any Scottish diet has found its way into my personal cookbook. These scones can be used for Beltane, Hopi Winter Ceremony, and the Feast of the Kitchen God. These little babies promote positive hearth and home energies while honoring Scottish deities.

Telesco’s Scones of Edinburgh

Yeild: 1 dozen

1 3/4 cups self rising flour
3 tsp sugar (optional)
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp molasses
1/4 c buttermilk
1/4 c butter

Preheat oven to 375° F. Mix flour, sugar, cream of tartar, cinnamon, ginger. Cut in butter with hand blender. Mix molasses and milk together. Stir in enough milk into the flour mixture so the dough leaves the sides of the bowl. Knead 10 times on lightly floured board. Roll into 3/4 inch thickness and cut into triangle shapes. Bake on greased cookie sheet for 10-13 minutes.

BOS-PG-Recipe-Scones-of-Edinburgh

4 thoughts to “Scones of Edinburgh Recipe”

  1. How much butter do you use in this recipe?

  2. How much butter should be cut into the flour mixture?

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