Another rescue from my old blog, this scone recipe has been a family favourite for ages so it’s time to move the recipe here where it’s easier to find! Although it really isn’t something “new” it’s new to this site and it’s been a long time since I made it so I’m adding this to my 52 “new” things in 2022 (I’m still a few weeks/posts behind!).
This recipe was in a binder a family member passed down to me that has all kinds of classic family recipes from the 60s to the 80s (I’m totally guessing at the decades). I can always tell which ones were the most used because those pages are marked with drip marks, penciled in notes, and a dusting of flour.
Here’s What You Need:
- 2 cups of all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1/4 cup shortening
- 1/2 cup cream
- 2 eggs
Here’s What You Do:
Preheat the oven to 350 degrees.
Sift dry ingredients. Cut in shortening. Beat eggs well. Add the milk (instructions said milk, ingredients say cream – I went with cream but milk would work too I think). Combine everything and then place on a floured surface to kneed. Grandma’s instructions say to knead 20 times.
Roll 3/4″ thick. Cut into triangles and place on a parchment lined baking sheet. Depending on how good you are cutting triangles you might be able to get it all on one sheet. I had to use a second one for about 6 pieces.
Bake for about 15-18 Minutes.
Sprinkle with sugar (if you want), split and serve warm with butter and jam. I chose not to add the sugar and selected butter and some stewed rhubarb (just cook it down in a pot with some water and sugar – so good).
I feel like my grandma used to make these on the stove top to give them more of a golden crust, but I don’t see any notes in her recipes about it so I could just be imagining it. Might try that next time though!