Sunday, September 17, 2017

Sunday morning Scones

Sunday, September 17th, 2017

Cool and smokey this morning, and with the weather report over
 let me tell you about making scones!

I have this fabulous recipe in our church cookbook "Secrets of a Small Town",
 inserted by a dear friend who is, unfortunately,
long gone from our midst.

She suggests doubling the recipe, and each time I make it, that's what I do!

It was a great hit at after-service refreshments last week at church,
 and I'm always in for things that make an good impression.

Being a 'bake right after breakfast' type of woman, (as I age), 
I got busy right after the second cup of coffee
 and threw together these marvelous biscuits.  

All went well, and I slipped them into the 425 degree oven,
forgetting that the last time the oven performed at that degree of heat
the super-sensitive smoke alarm led me a merry chase 
up and down the hallway, with a towel to quieten it.....
until at last I had to plug in a fan to make a breeze and calm it down.

Sure enough, - as the timer was about to go off at 12 minutes
 the alarm started to wail, 
and only increased its cries 
when I took those lovely scones from the oven!

What do the neighbours think??

Living alone,
and with diminished hearing,
I know it is a comforting 'thing'
to have outside my bedroom door..

but seriously??

Well, it's no wonder it kicked up such a rumpus...
Look at the bottoms!

I shall serve them with butter and jam 
and a sharp knife to cut off the burnt part, and they will be delicious.

One can get away with that kind of thing when one is ancient,
and family will be happy that I still have the
ways and means and the wit to make scones.

Even burnt scones....

Here is the recipe...

Jean's English Scones

2 cups of flour
1/2 cup of sugar
2 tsp baking powder
1 tsp salt
2 eggs (save one white)
1/4 cup currants
1/2 cup of milk
1/2 cup of margarine
1/4 cup of mixed fruit

Mix flour, sugar salt and baking powder.  Cut in margarine.  Add fruit and mix.  
Add milk, one whole egg and one egg yolk.
Stir until moistened.

Turn out and knead well.  
Roll out about 1/4 inch thick.
Cut into shapes, put on cookie sheet and brush with egg yolk.
Sprinkle with sugar and bake at 425 degrees F for 12 to 15 minutes

Watch carefully, - if your oven is sensitive take a peak at 11 minutes.

I doubled the recipe and used cheese instead of fruit. 
so I ended up with nice cheesy scones 
with black bottoms!!!

I plan to spend the rest of the day winding a warp 
to put on the loom...
and hoping all goes well!


The Weaver of Grass said...

The black bottoms made me laugh Hildred!

Barb said...

Hello HIldred, I still make your orange muffins and think of you when I'm baking (and eating) them. I love scones, but the last time I tried baking Parmesan scones they were too doughy. Just checking in with you. You're always busy with a plan for the day! My gardens are going to seed, and we had a bit of snow yesterday. It melted immediately, thank goodness! Stay well.

Hildred said...

Hi Barb, - great to hear from you.... we had about five minutes rain today, - the first since the middle of June. Poor garden - and the hills are so dry.... think positively about the snow, and skiing!

Chip Butter said...

Scones served with butter and jam... No one will miss the bottoms! I am wondering if they might be made with rice flour instead (since I can't eat anything with wheat).
I spent some time yesterday reading some from your oh-so-wonderful blog. I loved your piece from 2007 (among others) which began "Sitting on the sidewalk, Eating my Cherries, Floating my Balloons, And just watching the Parade pass by."

Hildred said...

Thank you Chip, - those are kind words.

piseth san said...
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