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FYI, in Scotland, the words “bannocks” and “scones” are often used interchangeably.

Grandma Johnson’s Scones Recipe

Using simple ingredients and only 30 minutes, this easy raisin scone recipe is a perfect sweet snack for the whole family.

Grandma Johnson's Scones

Grandma Johnson’s Scones

  • Prep 15 m

  • Cook 15 m

  • Ready In 30 m

Recipe By:Rob
“A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!”


  • 1 cup sour cream
  • 1 teaspoon baking soda
  • 4 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup butter
  • 1 egg
  • 1 cup raisins (optional)


  1. In a small bowl, blend the sour cream and baking soda, and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
  3. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
  4. Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
  5. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.



One reviewer posted a helpful hint for this recipe:

more like a muffin than a scone – cutting way back on the sugar, and eliminating the egg would make it more like a true scone. also, it makes me crazy when one of the “most useful” reviews tells readers to let the butter come to room temperature so that it can be creamed with the sugar. scones are meant to be flaky, which requires cutting cold butter into flour. creaming is a technique used in cakes and cookies…

Incorporate the tip or not, depending on your personal preference.





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Mince and tatties are a favorite in most Scottish households.  Some prefer the mince without the veggies and some with the veggies, so we have included one of each.  Also, at the bottom, please note the link to click if you would like to see more variations of this beloved Scottish dish.





  1. Heat the oil in a pan and sauté the onion until it is brown.
  2. Add in the mince and cook until well browned.
  3. Drain off the liquid.
  4. Add the carrots and oatmeal, mix well and pour in enough water to just cover.
  5. Crumble in the stock cubes, season and stir.
  6. Cover the pan and simmer the mince for about 20 minutes.
  7. Once the mince is cooked thicken the mince with about 3 teaspoons of gravy powder or cornstarch mixed with a little cold water.
  8. Serve the mince with boiled potatoes.

This is a slightly different version of mince and tatties:  Classic mince and tatties


by Jacqueline O’Donnell

I know how much people worry about cooking for chefs but you shouldn’t as an old fashioned tea, made with great Scottish ingredients will hit the mark every time.

I prepare what I suppose you would say is fancy food daily so one of my favourite dinners, especially on a Monday is mince and tatties. However, I don’t like anything else with that: no carrots in the pot nor peas through the mince.

The only time I will add vegetables is if I have leftovers as if I bulk these up with carrots and peas then I can top it with mash and make a cottage pie.

I think mince and tatties is probably one of the first things I watched being cooked at home. I make it no different to this day …except I do slip in a wee suggestion of butter in the tatties with salt and pepper!

Scotch beef mince and Scottish grown spuds are essential and they usually make a little extra so there is an option to get seconds or to rustle it into another midweek meal.

Mince and tatties:

500g of good quality Scotch Beef mince (I prefer steak but use lean if you wish)

1 small onion, finely chopped (diced is best)

A half tablespoon of flour

250ml of good beef stock

500g of potatoes (Rooster, Desiree or King Edward), peeled and cut into even sized chunks

25g of butter (optional)


1 Put the potato chunks in a large pot, then pour boiling water over them. Add half a teaspoon of salt, put on a lid and simmer gently until they are absolutely tender – they will take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: the potato should not be hard in the centre. If they are slightly underdone you do get lumps.

2 Warm a heavy based pan and tip in diced onion and mince. Use a fork lightly at this stage to break up all of the mince.

3 Add the flour and stir until all the flour is absorbed. This also helps if the mince is fatty.

4 Pour over the hot beef stock and turn down heat to a light simmer for 15-20mins

5 When the potatoes are cooked, drain them. Cover them with a clean tea cloth to absorb some of the steam for about 2/3 min.

6 Mash the potatoes. I prefer to use a potato ricer for mash as it’s perfect and saves the strain of a masher.

7 Add the butter and season with salt and pepper. I prefer white pepper added carefully as opposed to seeing chunks of black pepper through a lovely white mash.

8 Taste the mince at this stage. If it needs some oomph then a dash of Worcester sauce might just lift it a bit. The gravy at this stage should just be thick and no more. We want lots of mince in a nice tasty gravy: too much gravy and a few bits of mince just won’t do. In fact, I remember my Grannie giving the boys a slice of bread to mop up or to have a piece of mince on which, to this day, still horrifies me. Whichever way you like your tatties, boiled or mashed, it has to be really nice tasty mince so make the effort for excellent quality Scotch beef mince. Have a chat to the butcher whilst there and get some good beef stock. He might even give you some beef bones for a good stock but that’s for another day.

9 Serve mash on the bottom and mince over the top in nice big warm bowls so any excess gravy gets soaked into the mash.

For more mince tatties recipes:  http://www.scottishrecipes.co.uk/mince_and_tatties_recipe.php

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