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”
Love your scone recipe! Reminds me I need to make some. I love to eat scones with Devon clotted cream and homemade jam. SCrumptious
You know – I don’t think I have eaten clotted cream – or at least not on purpose!
Scones make me smile as I remember a line for a short story: “with the quiet satisfaction of housewives watching scones rise”
Yes!! That’s it! I am that housewife.
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
Scones with clotted cream and raspberry jam… heavenly!
Scones are the simple pleasures in life, so perfect hot out of the oven with melty butter.
Those scones look delicious, Cecilia.
I have just popped back a decade to look at this scone recipe again and it is still my favourite too!
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.
Jan