From battlefields to high tea
Culloden is a village, it’s the area that surrounds the village, it’s the battlefield that marked the end of the Jacobite rising of 1745 – and it is also the site that marks the last pitched battle fought on British soil. A visit to the battlefield is not only a learning experience, but also an opportunity to understand and connect with the type of fierce passion that has defined Scotland for centuries. Guests on A Week in… Scotland are also treated to a visit to the stunning Culloden House Hotel; Bonnie Prince Charlie used Culloden House as his lodging and battle headquarters prior to the Battle of Culloden, evoking a sense of history that lives to this day. where they have an opportunity to try a traditional Scottish culinary treat, scones.
The chef from Culloden House Hotel was kind enough to share with us their own recipe for scones – and we’re passing it on to you. Below you’ll also find a curated collection of videos and podcasts providing in-depth information on Culloden, along with a book referral and a reminder that the Jacobite risings play a significant in Diana Gabaldon’s Outlander.
Scone Recipe, Culloden House Hotel
750 g or 5 cups flour sifted
170 g or 1 ½ sticks of butter
85 g or ¼ cup of sugar (preferably cater, superfine or baker’s sugar)
64 g or 5 Tbl of baking powder
50 g or 6 Tbl of raisins or sultanas
Whole milk to bind (about 1 cup)
1 egg beaten
Using your hands, rub together the sifted flour, sugar, baking powder and salt with the butter until breadcrumb consistency. Do not overwork, you do not want to melt the butter.
Add the raisins or sultanas.
Slowly add milk until it forms a soft dough.
Gently press into a round on a floured board (or roll lightly with a rolling pin) and cut into circles with a cutter.
Gather up the left overs, re-roll and cut.
Brush the tops with beaten egg.
Bake at 180C or 350F for 14-18 minutes
How does one cook the scones please?
Hello Lorraine,
Apologies for the for the omission. We’ve updated the recipe.
Bake at 180C or 350F for 14-18 minutes
Thanks!
Tauck
Are you going to have the small boat trips around the Scottish isles in the future? We were booked for May 2020.
Great article.
Love Scotland. We have been to Edinburgh 8 times and thoroughly enjoyed Edinburgh.
Recipe is incomplete. Oven temp? Time?
Hi Kimberley,
Apologies for the for the omission. We’ve updated the recipe.
Thanks!
Tauck
Enjoyed the piece on Scotland.
The recipe for the scones in the Tea at Culloden
Piece is incomplete. Missing are preparation (mixing) of the dough, dough thickness for the scones, forming of the scones ,# of scones & size, baking temperature and baking time. Can you please provide these details to me? I’m sure my result will be much improved with these instructions. Thank you.
Hi Karen,
Apologies for the for the omission. We’ve updated the recipe.
Thanks!
Tauck
Unable to travel we really appreciate the Tauck emails. Having enjoyed a Tauck trip previously we understand the detail that goes into planning the itineraries.
One last scone question. I assume the butter is cold, do you cut it into pieces or grate it before adding?
Hello Again Lynne,
Butter right out of the refrigerator, in small portions, is easier to work with if it isn’t room temperature – easier to rub the flour into. Room temperature butter is certainly fine, just might be a little more difficult to work with.
Hope this helps,
Tauck
If you have brochures coming out, when will the be available? Providing the covid is gone, we can then travel to my husbands parents hometowns of Glasgow and Aberdeenshire
Hello Diane,
For our most up to date tour offerings to Scotland, please visit: https://www.tauck.com/destinations/europe-tours/scotland-tours on our website.
Thanks,
Tauck
The recipe indicates salt but there is no quantity indicated. Could you please provide this information? Thank you.
Hello Jocelyne,
There’s usually a pinch of salt, but really a matter of personal preference of how much salt you’d like to add.
Hope this helps,
Tauck