Exmoor Scones Recipe

Traditional Scones Recipe from West Somerset

Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset. Most of these recipes are around one hundred years old. Enjoy! Comments and suggestions for modern variations of the recipe most welcome.

Half a pound of Flour
One teaspoonful of Castor Sugar
One tablespoonful of Currants
One and a half ounces of Butter
Half teaspoonful Bicarbonate of Soda
Half teaspoonful of Cream of Tartar
Buttermilk
Pinch of Salt

Sieve the dry ingredients, and rub in the butter; add enough buttermilk to make a soft, elastic dough. Turn on to a floured board, knead very lightly, and roll out. Cut in rounds, place on a floured tray, and bake steadily till well risen and of a light brown colour underneath. Turn and bake on the other side till quite cooked.

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© Exmoorian 2008

Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon