Strùthan Mhìcheil

11th August 2015

Reasabaidh strùthain, le Ann Marie Johnson à Àird a’ Mhachaire.


1.5lbs (24oz) S R Flour
1 1/2 teaspoon salt
3 teaspoon Baking powder
3-6 oz butter or margarine
3/4 pint full cream milk good sprinkling of caraway seed

I usually put in oven at 200 ºC for 20 mins but it’s all down to the eye and what scone feels like!


4 large eggs
5 tablespoons sugar
1/2 tin treacle
small cup full cream milk
1/2 teaspoon baking powder
1lb 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. First side should take about 15 mins, 20 mins for the second side.

Le taing do Sarah NicEachan