from Making Up the Gods
This is Simone’s scone recipe, which she serves to Martin and Chen. It’s adapted from a recipe for “Scotch Scones” that was a staple in the early days of the Fort William Historical Park (1970s). It’s a very flexible recipe. Adding fresh blueberries? Perhaps cut back on the milk (or add flour during kneading). Is your milk a bit sour? No problem—you probably don’t even need to cut back on the baking powder. However, it’s NOT so flexible that you can substitute baking soda for baking powder, a recent accident of mine that yielded disastrous results.
The recipe doesn’t call for a special topping before or after baking, but I often sprinkle them with cinnamon sugar before I put them in the oven. I also use this recipe for the “cobbles” on blueberry cobbler—patting into rounds and baking at a lower temperature for a longer time (45 minutes or so), until the blueberries bubble and the cobbles are cooked through (I check by poking).
Makes about 16, depending on size
Ingredients
2 cups (unbleached white) flour
½ cup white sugar
4 tsp baking POWDER
5 TBSP shortening (I use butter)
If desired, ½ cup dried fruit (currants, raisins) or fresh (blueberries)
2/3 cup milk
Directions
Preheat oven…the original recipe suggests 450F, but my oven runs hot so I bake at 425f or even 400F.
Combine flour, baking powder, salt, and sugar. Cut in shortening until it’s pea-sized or smaller. Add milk and mix a little. Turn onto floured board and knead about one minute, not much more. Dough should hold together but not be sticky.
Pat the dough to ¾-inch thickness and cut. I usually cut small to medium-sized wedges (like pie pieces); I’ve also used a two-inch diameter biscuit cutter (the edge of a drinking glass) for round scones.
Transfer to an ungreased baking sheet, giving each one room, and bake until brown (12 to 15 minutes, possibly longer).
Bake for 10 to 12 minutes (less time for mini scones). I prefer light-brown pastry so I start checking at 8 minutes. Sometimes I put a mesh round on the rack below the baking sheet to keep the bottoms from browning too quickly.
Nada’s Tips & Tricks: This is a great basic scone recipe that you can change up with the addition of whatever fruit is in season or even different spices. At Thanksgiving, I add cinnamon and crushed pecans, and at Christmas, allspice and cranberries. For the grandkids’ birthdays, I include chocolate chips or top with sprinkles. Have fun with it!
Contents and images used with permission by author Marion Agnew. https://www.marionagnew.com/
