Maybe Mom's scones weren't made with the "right" recipe, but they are the ones I love. My sons referred to them as "stones" after they cooled--Mom's recipe does get pretty hard after cooling, but a few seconds in the microwave or toaster restores their moisture and softens them perfectly. I made a batch yesterday, just to enjoy with a cup of Constant Comment tea.
I posted the recipe last year; here it is again for those who might have missed it the first time:
Scones
Preheat oven to 400 degrees.
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 c. sugar
pinch of salt
1/4 c. butter
2 c. raisins
enough milk to mix the above ingredients.
Mix together the flour, sugar, salt, and baking powder. Cut in the butter with a pastry blender. Add raisins.
Add milk and mix into a dough to about the consistency of biscuit dough. Pat out to about 1" thick on a floured pastry board and cut into squares.Bake in a 400 degree oven for about 20 minutes.
Yum.
I've never liked scones, though my husband loves them: I'll try your recipe next and who knows, I might be converted. At least he'll be happy I finally made him some LOL.
ReplyDeleteThey look delicious! I agree about coffee shop scones. You may have a second convert here . . .
ReplyDeleteI love scones!! The tea shop in Hurricane, WV makes my favorite lavender scones. I make a smoked gouda and bacon version. They are very popular at my house. I will have to try your recipe! They look delicious!! Amy H.
ReplyDeleteDo you know, I have never had a scone?! Even being into all things English. I'll have to try your recipe. Pretty tea cup!
ReplyDeleteMary and Susan, this recipe is so simple that at least you won't feel cheated if you don't like the end product. They are best warm right out of the oven, but as I mentioned, a quick warm-up restores them nicely. Eat with lots of real butter! Preserves are a nice touch too, or apple butter.
ReplyDeleteOh--it makes a lot--the tray in the photo was one of two full, big cookie sheets.
Amy, I've never tried to make any other versions, but smoked gouda and bacon sounds very tempting. You'll have to share that recipe.
Mouse, the teacup and saucer are actually a mis-matched set. They belonged to my mother; the saucer was broken, I think after her death. I just matched up an odd saucer she had with the cup, and I like the combination very well. It's my granddaughter Hannah's favorite when she comes to visit. Pink, you know.
I love scones, always have. I make all kinds of scones and never met a scone I didn't like. I'll be trying these right away and I'm sure I'll be adding "Edna's Scones" to my favorites recipes :)
ReplyDeleteMy favorite is almond scones eaten with clove n cinnamon tea with honey.
yum! i shall try this recipe :) but i have to try out my new york cheescake one first...after trying the real thing in new york the ones over here taste just plain horrid!
ReplyDeleteyum! i shall try this recipe :) but i have to try out my new york cheescake one first...after trying the real thing in new york the ones over here taste just plain horrid!
ReplyDeleteThey look like square biscuits with raisins---you can tell I've never had them, right? They look good, though.
ReplyDeleteI'll be right over for warm scones and fresh tea!!!!
ReplyDeleteBW, you hit it pretty much on the head--they are basically sweetened biscuits with raisins--or currants, if you can get them (I can't at my store).
ReplyDeleteScones and tea would really help your cold, though!
Sue, I wish it were just a cold. It's a sinus infection causing a splitting headache that pain relievers won't touch and then the drip is causing a raw, sore throat. I know TMI! But the boys are on the mend and I'll just keep taking my nettles and echinacea--out of astragalus, though.
ReplyDeleteI can atest. They are the best. I love to make cranberry scones with this same recipe with a hot cup of Irish Breakfast. Hmmm... that sounds really good right now.
ReplyDeleteCame back to copy the recipe! Seems like cranberries or blueberries or craisins would be good too.
ReplyDeleteI'll be trying the scones! Thanks for posting it again.
ReplyDelete