From Mum’s Old Recipe Book: Scones

Friend Daisy just tactfully pointed out that I forgot to include the quantity of breadcrumbs in Mum’s previous recipe. It’s 3oz wholemeal, and I have now corrected the recipe. You see, this is why I was a mediocre (looking kindly upon it) legal secretary and Daisy was a so much more excellenter one…

[Warning: if English is not your first language and you are using this rather odd blog to practice reading English – please do not employ that last sentence in an essay or drop it into casual conversation. You want to write proper English like wot other people writ it.]

Daisy is a very fast typist, conscientious and with an eagle eye for errors. I am a very fast typist but an impatient, slip-sloppy one who tends to lose interest in what she has typed the minute she has typed it. (Heavy sigh!)

Anyway, scones. Hopefully I can get this right as Mum’s scones were one of her best things. I still remember that waft delicious hot-air aroma when she opened the oven door…

SCONES – Recipe dated 27th August 1990 (Mum: These are good!)

8oz (ounces) plain flour

2 tbsp (tablespoons) sugar

Pinch of salt

1 tsp (teaspoon) Bicarb (Bicarbonate of Soda)

2 tsp Cream of Tartar

(Goodness, can you even buy Cream of Tartar nowadays? Isn’t ‘Baking Powder’ a ready-made mixture of Bicarb and Cream of Tartar anyway?)

2oz margarine

5 tbsp milk

Method –

Sift flour & mix all dry ingredients together

Rub in margarine

Add milk & mix to a dough

Roll out to about 1″ (inch) thick & cut into rounds

Place a greased baking tray and brush over top with beaten egg or milk

Place in a pre-heated oven

Turn out onto a wire rack to cool

Servings: 8 scones

Small (?) oven: 220ºC –   10 – 15 minutes – middle shelf

Fan oven: 210ºC –   8 – 10 minutes

Variations

  • 4 oz wholemeal flour instead of 4 oz plain flour
  • 3 oz grated cheese & 1/2 tsp mustard. Omit sugar
  • 3 oz mixed dried fruit
  • 1 oz dates, chopped and 1oz walnuts, finely chopped

Mum: The above variations should be added before the addition of milk to the dough

7 thoughts on “From Mum’s Old Recipe Book: Scones

    1. I think it depends which variation of scone you have made. When Mum made cheese ones we would slice them through the middle and put butter in’ or just eat them as they were still hot from the oven. For sweet ones you could try jam, which I think you call preserves. I believed in remoter parts such as Devon and Cornwall they even eat them with thick cream and jam, and have a centuries old dispute as to which layer should go on top. 🙂

      Liked by 1 person

      1. It’s funny –I was going to mention my favorite red seedless raspberry jam (made by Trappists), but I thought you folks probably call it preserves, lol. Anyway, you’ve made me drool, now. Thanks a lot!

        Liked by 1 person

      2. Sounds good. I was just thinking, as I rescued a small spider from my breakfast cereal box – it may not be clear from the ingredients alone that the scones do rise quite a bit in the oven so there is scope for slicing them horizontally and putting stuff in the middle. 😋

        Liked by 1 person

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