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.
Yikes.
Love celi
V
The Kitchen's Garden 
35 responses to “SCONES”
one of my favorite foods in the world. thanks for sharing your recipe
More like a method right? I love a hot scone. One is always enough though!
Maybe you could make a B&B… With scones………
Wise minds Eva. I do have a b&b and they did get scones this time too!
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.
Down into the 20’s though- it is the wet cold that worries me most.
With Scones(tea biscuits) it’s all about the method: ) but I must cut mine smaller than you do (‘cause one is never enough; )
Wet cold is dreadful – as is that temperature trend they’re showing:/
Hoping they’re jumping the gun and Nature proves them totally wrong!
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!
I think it is turning the oven on that feels wintry. Jude loves it when I turn the oven on.
Love a scone especially with cream and jam on!
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. 🙂
Must be the British background, ‘cause it’s “scon” here in Canada as well; )
It’s spelled scone but there’s probably a 50/50 difference in pronunciation here in Britain – either skon or skone is correct. I seem to remember a Goodies episode in the 1970s making fun of both.
Ah hah! You’re right. We’re all still part of the Commonwealth and that shared ‘culture’ and history. The Brits do have their moments. 🙂
Yum I love scones, all year long. Laura
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.
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.
Now I want to eat a scone.
Thanks so much for the lovely scone recipe. Store bought scones usually taste like cement, homemade is so superior! 💕🐷😊
Scones are always a good idea!
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.
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!
This is the only recipe I use since you mentioned it first quite a few years ago. It’s now my family recipe too 😀 so thank you xx
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. 😉