Thursday, August 31, 2006

Tea & Scones?


What better way to celebrate an Autumn afternoon! Invite a friend over, or someone you would like to offer friendship to! It's a shame, but we don't always take the time for 'new' friendships because our established friendships occupy our limited social time. What blessings are we missing when we don't make the effort to draw someone new into our circle of friends? Who knows, but she might be a kindred spirit after all! Only God knows what your offer of friendship might mean to a lonely, struggling mom who could really use your encouragement. Don't miss out on a Divine appointment, an opportunity to bless and be a blessing today. Maybe you'll serve my scones!

Raisin Scones
From the Five Roses Cookbook 1896

Wash 1 cup of raisins in hot water, drain and pat dry.
Sift together:
3 cups of flour
3 teaspoons of good baking powder
1 teaspoon of salt
Cut in 1 cup of cold butter with a pastry blender until mealy.
Add 1 cup of brown sugar and mix together. Add washed raisins.
In a 1 cup measure, separate 1 egg, reserving yolk. To the white add enough milk to make 1 cup. Add to dry ingredients and stir gently by hand just until it comes away from the sides of the bowl. Dough should be soft but not sticky. Add more flour if needed.
For Crunchy Scones: Pat on a slightly floured board and brush with egg yolk, cut into diagonals and transfer to greased baking sheet.
For Softer Scones (family style): Pat with floured hands onto greased baking sheet (about ¾” thick) and brush with egg yolk. Bake and then cut into diagonals.

Bake at 425degrees for 18 - 22 minutes, less time if you cut ‘fancy’ before baking.

If you have leftover scones (not likely), they can be served for breakfast by lightly frying in clarified butter until crisp, with a goodly supply of crab apple, red raspberry or grape jelly.

I put on my favorite vintage apron, use my grandmother’s yellow ware bowl and an ancient wooden spoon just for fun when I make these scones!

1 comment:

  1. I can't wait to try these. Thank you for posting the recipe.

    I wanted to "come over" earlier but my husband and my son-in-law have been working on their picks for the fantasy football draft that took place last night. I couldn't get near the computer.

    They are a thousand miles apart, technology is a wonder.

    Thanks again, I love scones. Great post!

    ReplyDelete

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