Three Scottish Recipes Apple Scone
Three Scottish Recipes
By Brankica Skorkovic, Dusanka Nikacevic and Svetlana Gavrilovic, Uzice Grammar School
One medium cooking apple
250g all-purpose flour with baking powder
½ teaspoon salt
Level teaspoon baking powder
60g castor (fine granulated) sugar
Up to 150ml milk
Ingredients for glaze:
A little milk
30g light brown sugar
Pre-heat the oven to 200C.
Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder.
Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you
have soft but not sticky dough.
Roll out on a floured surface to about ¼" thick
and 8" round and mark into 8 wedges. Place
on a greased baking sheet, brush the top with
milk and sprinkle with the light brown sugar.
Bake in the pre-heated oven at 200C for 20-25
minutes. Serve warm with butter.
Broken Biscuit Cake
One pound plain chocolate
One pound of butter or firm margarine
One pound broken mixed biscuits
Half pound chopped mixed roasted nuts
One teaspoon vanilla a essence (extract)
Melt the butter and chocolate together and stir. Mix in the well broken biscuits, nuts and
essence/extract and pour into a 10" by 15" baking tin, lined with greaseproof paper (vegetable
parchment). Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
2 cups flour
2 cups brown sugar
4 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
Half a cup melted butter or oil
Half cup chopped walnuts
3 cups finely grated carrot
Zest of an orange
Ingredients for Icing:
Two cups icing sugar
Under half a cup cream cheese
One teaspoon vanilla essence (extract)
Three quarters of a cup butter
Mix the dry ingredients together and then add the walnuts and carrots, mixing well. Beat the
eggs and them and the butter (or oil) and mix well. Pour the mixture into two, one pound
rectangular loaf tins or one, two pound loaf tin. A nine inch round cake tin can also be used.
Bake for an hour in a pre-heated oven at 180C.
Make the icing by beating the ingredients together and, once the cake has cooled, decorate the
top and the side with the icing.
Dusanka Nikacevic, Brankica Skorkovic and Svetlana Gavrilovic are all teachers of Uzice
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