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!