A great use for any leftover haggis you might have lurking around in the fridge. You can use any variety; works well with the meaty version or if you’re a vegetarian, Macsween’s make a very good veggie one.
Has it been done before , I kenneth not!
Tip 8oz of self raising flour into a bowl and rub in 1oz butter. Crumble in about 3oz of haggis until it’s has broken up into meaty grains. Either use 5fl oz of buttermilk or sour the same amount of milk with a little lemon juice. Pour over the dry mix and, using a flat bladed knife, stir until you have a soft dough. Gather into a ball and plop onto a lightly dusted work surface. Knead gently and pat out to about an inch thick. Using a 2” cutter stamp out circles and place on a flour-dusted baking sheet. Chuck into a hot oven (220oC/Fan 200oC/Gas8) for about 12-15 minutes. Leave to cool briefly on a wire rack, split and spread thickly with butter.
Eat as is or serve with soup. Fancy being a bit more greedy? Try them warm with a good, strong cheese. My favourite with these scones is Mull of Kintyre strong cheddar. Oh, and don’t stint on the butter! 🙂
(C) Lea Harris, In the Kitchen with BakersBunny, 2016.