My mom, Eugenia, was almost 98 yrs old when she died. She was an amazing woman with an amazing legacy...and an amazing zeal for life. One of her joys...her family waking up to the scent of baking. Scones! Triangular treats... melt in your coffee, good. I realize, now, how I took these small tokens of love for granted. Always thinking those smells would be in the air, the coffee pot always warm and Mom always there. Things change, but traditions need not. A new generation enjoys the scent of scones, the warmth of family and the taste of love...passed down by a woman, a lady, a hero of the Greatest Generation. Thanks, Mom💕
This recipe is the perfect chilly morning kiss. My sister, Joan Marie, is the go-to sister for these breakfast-anytime treats. Just a sprinkle of cinnamon and a shake of sugar. Not a fan of raisins? Try chocolate chips, blueberries any favorite add-in. Enjoy!
Scones
3 cups AP flour
3/4 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter (stick & a half) cold
1 egg, beaten
1 cup milk
1/2 cup raisins or favorite add-in
extra sugar
cinnamon
Preheat oven to 400 degrees/ Lightly grease 2 baking sheets
In a large bowl, combine flour, 3/4 c sugar, baking powder & salt. Blend well. Add raisins. Blend. Cut in butter. Mix egg with milk in a small bowl. Stir wet mixture into flour mixture until moistened.
Turn dough onto a floured surface and knead briefly. Add a bit more flour if too sticky. Divide dough into 2 pieces. Shape into a round about 1/2 inch thick. Cut each round into 8-10 wedges. Place on prepared cookie sheets. Sprinkle each wedge with white sugar and cinnamon. Bake 15 minutes or until golden. Yields approx. 18-20 scones.
3/4 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter (stick & a half) cold
1 egg, beaten
1 cup milk
1/2 cup raisins or favorite add-in
extra sugar
cinnamon
Preheat oven to 400 degrees/ Lightly grease 2 baking sheets
In a large bowl, combine flour, 3/4 c sugar, baking powder & salt. Blend well. Add raisins. Blend. Cut in butter. Mix egg with milk in a small bowl. Stir wet mixture into flour mixture until moistened.
Turn dough onto a floured surface and knead briefly. Add a bit more flour if too sticky. Divide dough into 2 pieces. Shape into a round about 1/2 inch thick. Cut each round into 8-10 wedges. Place on prepared cookie sheets. Sprinkle each wedge with white sugar and cinnamon. Bake 15 minutes or until golden. Yields approx. 18-20 scones.
remember to make memories at the table
Nanette
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