Scottish Sharp Cheddar Shortbread

My contribution to keeping this topic alive. :-)

Scottish Sharp Cheddar Scones

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour
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PreparationUsing electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.

On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Cook's Notes:
•Look for a sharp, white Cheddar that is on the dry side, such as English Wensleydale Farmhouse Truckle or Extra Old Black Diamond Cheddar.
•It's important not to whip air into the dough — simply mix until blended.

(originally from epicurious.com)

Actually these aren't scones...they are shortbread. Sorry!

These are scones.

Mary Hearty Bye's Scottish Scones

2 1/2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup well-shaken buttermilk
1 large egg, beaten
Vegetable oil for greasing

Equipment: a large griddle (preferably cast-iron) or a 10-inch cast-iron skillet


Preparation
Whisk together flour, sugar, baking powder, salt, baking soda, and cream of tartar in a large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg with a fork just until a soft dough forms.

Turn out dough onto a lightly floured surface. With lightly floured hands, divide dough into thirds and knead each piece 3 or 4 times. Pat each piece into a 6-inch round (1/2 inch thick), then cut each round into 4 wedges.

Heat griddle over low heat until hot, then lightly oil.

Working in 2 batches, dust each wedge of dough with flour, patting off excess, then cook over low heat, undisturbed, 3 minutes. Increase heat to medium-low and cook until puffed and undersides are golden-brown, 3 to 5 minutes more. Turn scones over and cook until undersides are golden-brown, 6 to 8 minutes (watch closely; move scones and adjust heat as needed so they cook through without burning). Turn scones on edges and cook until golden-brown, about 1 minute per edge. Cut one scone open to check for doneness.

Transfer to a rack and cool to warm. (Lightly oil griddle between batches.)

(originally from Gourmet magazine)

Scottish Apple Pie

2 refrigerated pie crusts (one 15-ounce package), room temperature
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes
9 tablespoons sugar, divided
1/2 cup gingersnap cookie crumbs
1/3 cup orange marmalade
1/3 cup golden raisins
1 teaspoon grated orange peel
1 tablespoon whipping cream


Preparation
Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with 1 pie crust. Mix apples, 8 tablespoons sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.

Blend cream and 1 tablespoon sugar in small bowl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.

(originally from Bon Appetit)