On January 25, 2023, people across Scotland celebrated Robbie Burns' birthday with great joy. Known as the national poet of Scotland, Burns fondly referred to his beloved country as 'the land o' cakes'. A significant aspect of Scottish culinary heritage lies in various baked treats that hold symbolic value. Traditional delicacies such as bannocks, oatcakes, shortbread, and scones have a special place in Scottish culture. Among these, scones stand out as a particular favorite, believed to have originated in Scotland. Often savored during afternoon tea, these delectable treats are commonly enjoyed with an assortment of jams, jellies, and thick clotted cream, embodying the essence of Scottish culinary traditions.

January 25 every year we celebrate Robert Burns' birthday dated back to 1759. Robbie Burns is the National Poet of Scotland who is known for his popular Scottish poetry and lyrics. My favorite poem and song is "My love is like a Red, Red Rose"

“My love is like a Red, Red Rose” lyrics By Robbie Burns

O my Luve is like a red, red rose

   That’s newly sprung in June;

O my Luve is like the melody

   That’s sweetly played in tune.

So fair art thou, my bonnie lass,

   So deep in luve am I;

And I will luve thee still, my dear,

   Till a’ the seas gang dry.

Till a’ the seas gang dry, my dear,

   And the rocks melt wi’ the sun;

I will love thee still, my dear,

   While the sands o’ life shall run.

And fare thee weel, my only luve!

   And fare thee weel awhile!

And I will come again, my luve,

   Though it were ten thousand mile.

Yield: makes 12-14 scones

Ingredients:

• 500 g all-purpose flour or bread flour( 450 g for the dough and 50 g for dusting

• 4 tsp baking powder

• 80 g granulated fine sugar

• 80 g unsalted butter, chilled and diced

• 2 eggs

• 250 ml milk

• 1 tsp lemon juice

• 160 g golden raisins

• glaze: 1 egg beaten with one tbsp milk

• fruit jam and clotted cream or whipped cream to serve

Instructions:

1. Preheat the oven to 220°C or 428°F.

2. Sift the flour, baking powder in the mixing bowl. Add diced butter and rub it into flour with your fingers, until the mixture resembles evenly texture breadcrumbs.

3. Add to the flour mixture sugar, raisins and eggs. Gently mix it with a wooden spoon.

4. Whisk the lemon juice into half of milk. Add it to flour mixture. Keep mixing gently. Add remaining milk small amounts until it form a soft pliable dough. You might not need all the milk. Do not overmix it.

5. The wetter the mixture, the lighter the scone will be, but if they are too wet they will spread during baking and loose their shape.

6. Flour the surface with 25 g of flour and tip the dough onto it. The dough will be sticky, sprinkle the rest of the flour on the top of the dough.

7. Fold the dough in a half and roll it over with rolling pin gently. Again fold it again. Try not to overwork the dough.

8. Line the parchment paper on the baking sheet. Dust a little bit of flour on the paper.

9. Roll out the dough into 2.5 cm thickness and stemp out scones with 7cm cookie cutter dipped into flour prior cutting each scone.

10. Place scones on the baking sheet and brush each top with egg/milk glaze.

11. Bake scones for 15 minutes or until they are risen and golden brown.

12. Wrap the scones in a clean dish towel to keep them warm and soft until ready to serve.

13. Eat with your favourite fruit jam and a generous dollop of cream

    “Sláinte Mhath!” “Good Health!”