I fell in love with scones in 1991 during a trip to Scotland. While we were living in Indonesia, I read an enchanting article in Victoria Magazine which featured a tearoom in the Highlands housed in a 200 year old cottage. When we planned soon after to include a trip to the UK on summer trip back to the US from Jakarta, I hoped to add a visit there. Joe managed to find Shore Cottage (not easy), and he and I and our youngest son, Ben had tea there. I bought a Shore Cottage Tearoom Book of Recipes which still holds a place of honor on my shelves of cookbooks. Tell me, wouldn’t you be drawn to go to a place with this description?
“Through a periwinkle gate and a rose-bedecked door, one enters the white cottage where Lilly McNaught was born Perched above Loch Etive, it is now a tearoom noted for the sweets Lilly bakes with her daughter and granddaughters.”
This recipe is not in Shore Tearoom’s little blue book, but it comes from an intrigue with scones begun there in the Scottish Highlands. When I think of baking them, I am reminded of the Shore Tearoom and our scones there. As you can see, I still have the article which drew me there. I keep it folded inside the recipe book. I don’t know if Lilly still bakes with her granddaughters, but tomorrow I plan to bake scones with mine!
2 Cups flour
3 Tablespoons. sugar
3 teaspoons baking powder
2 teaspoons orange zest
1/2 teaspoon salt
1/2 Cup dried apricots, chopped
1/2 Cup white chocolate chips
1 1/2 Cups whipping cream
1/2 teaspoon almond extract
1 Cup powdered sugar
2-3 Tablespoons. orange juice
Preheat oven to 400°. Line with silpat or grease baking sheet. In a large bowl, combine the flour, sugar, baking powder, orange zest, salt, apricots and vanilla chips.Stir to coat apricots. Add the whipping cream and almond extract all at once and stir just until ingredients are moistened.
Turn out the dough on a lightly floured cloth, turning a few times until smooth. Divide the dough in half and pat into two 6-inch rounds. Cut each round into 6 wedges. Place 2 inches apart on baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool for 5minutes. While the scones cool, combine powdered sugar and orange juice. Drizzle over warm scones. These are best served warm.