Scone Recipes

Contents

• Contents
• Mom's Raisin Scones
• Urban Peasant Scones

Mom's Raisin Scones

• 1 cup butter
• 1 cup brown sugar
• 1 egg
• 0.5 cups milk
• 3 cups flour
• 2 teaspoons baking powder
• 1 cup raisins

These are the scones my mother always made at home, though no one else I've met has recognized them as scones, so YMMV. They are admittedly pretty rich with all that butter; I frequently substitute Crisco for half the butter.

Cream the butter and sugar, then mix in the egg, then the milk. Mix in the dry ingredients and raisins and spread on a cookie sheet. Bake at 400F for a few minutes until no longer wet in the middle. They have a tendency to overcook around the edges, so depending on your oven, you may want to lower the temperature. This makes enough for about sixteen scones the way I cut them: about half a large cookie sheet, or a whole small one.

Urban Peasant Scones

These scones are considerably different from the butter scones above, and may be more familiar to those used to British scones. The recipe is from James Barber's cooking show, The Urban Peasant. They're really quick to make and quite tasty.

Mix two cups of flour, one teaspoon salt, one tablespoon baking powder, one tablespoon baking soda, and one tablespoon sugar in a bowl. Moisten into a dough with about a cup of plain yoghurt. Roll out on a floured board to about a quarter inch in thickness, cut in to circles, and bake at 425F until lightly browned on top (just a few minutes). I use a drinking glass to cut them out, and also like to add a couple handfuls of raisins before adding the yoghurt. The recipe makes somewhere around a dozen depending on how thin you roll them and how big your cutter is.

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Scone Recipes

Brian Edmonds <brian@gweep.ca> February 22, 1998