Scones are so wintry. With surprise visitors coming down from Chicago on a blustery full of bluster Saturday, sixteen round bales to load into the barn and nothing to eat in the house I made raisin scones.

Quick hot and tasty.

This is my recipe. My Mum’s recipe actually.

Heat oven to 450f and put butter in freezer to chill. Work fast. Don’t let your butter get warm.

Sultana Scones ( I used raisins)

Stir as you go. 3 cups flour, 1 cup sultanas, 2 teaspoons sugar, pinch of salt, 3 tsp baking powder, grate in 1 stick of butter, pour in cold milk until mixture is workable and is balling up. But not too wet. Then turn out onto floured surface pat down and cut scones into rounds or squares.

Onto tray and into oven.

Cook for about 10 minutes.

My grandma used to say 5 minutes at 5 hundred. But this depended on how big/small you cut your scones.

Scones are so individual – usually old family recipes. This is mine.

Have a look at the weather forecast for the next week.


Love celi


34 Comments on “SCONES

  1. I think the weather folk are too eager to predict snow. Especially early. Although they ARE getting better at their predictions…
    Those scones look gorgeous and I bet they smell and taste wonderful.

  2. So strange… I have just finished a mouthful of home-made raisin scone. Different recipe, different time and temperature, but sill delish. There’s nothing that says “welcome” like a freshly baked scone. But I’m not sure they’re so wintry. It was 89°F here today!

  3. I’m an Aussie so of course scone rhymes with long. 😀 Loved the raisin scone recipe but I don’t have a freezer any more. Will very cold butter do? From your description I’m guessing absolute minimum working the dough. Hopefully if I’m quick enough it’ll be okay. Cheers. 🙂

  4. I bought a cheddar & chive scone yesterday at the coffee shop across from the science museum where I work weekends. So good hot with my latte. I haven’t made any since my son was in middle school & walked the long hike up our mountain road from the school bus. He liked to bake (& had the knack), so he & I would often concoct some quick scones for a treat. I remember cranberry & orange peel bits were a favorite kind. With melting butter or cream cheese & hot tea, his tongue was loosened to chat about his day with Mom at the kitchen table. Thanks for prodding the delicious memory of scones. Quick & easy work I hope with storing the bales.

  5. I made a batch of plain scones yesterday and a batch with green onions to go with homemade Three Potato soup to share with friends at lunch. For dessert we had the last of our own apples for warm applesauce. Love simple meals especially when shared with good friends.

  6. Thanks so much for the lovely scone recipe. Store bought scones usually taste like cement, homemade is so superior! 💕🐷😊

  7. I wish I could send you some Cornish clotted cream. Back in the 60s and beyond, you could send beautiful little tins of cream, from a dairy shop, by post. No refrigeration and it was always perfect!
    I love the rusty car/feeder picture – John has an eye for the good ones.

  8. Is there an approximate on how much milk? And does it matter if it is full fat milk or skim? I can’t digest milk fat, but I do LOVE a good scone!

  9. I don’t know if we EVER get that cold in winter here. Goodness! Our winter will be warmer again this year. Scones sound wonderful. I might think about making some today. 😉

  10. Scones make me smile as I remember a line for a short story: “with the quiet satisfaction of housewives watching scones rise”

  11. It looks like there’s a clear consensus here. When in doubt, scones. No matter how you pronounce it. So just to be fellowshippy, and because we all need it here in Italy with the weather carrying on destrucively all around us, I think I’ll whip some up this afternoon! The girls love’em. And so do I. Thanks for the inspiration! xC

  12. Just wanted to say thank you, Cecilia for the scone recipe. I’ve been baking scones for decades now. If there’s a scone recipe, I’ve probably tried it. This is, by far, the best one ever. I soak my dried berries/raisins in a cup of hot tea, but I’m pretty sure it’s the grating of the butter that makes the difference. Yummy.

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