Pray for me.
I am about to make the first scones I have ever made. And dear Scottish friend Margaret, who shared her time-honored recipe with me, is no longer with us, so I’m out of luck when it comes to my usual custom of the panicked last-minute consult call – time and distance are no matter, but heaven is a bit out of reach for my plan.
If I get it right, none of the ladies in attendance will mistake them for biscuits.
If I get them wrong, biscuits will seem like a fond memory and scones will forever be deemed a good thing abandoned in our successful bid for independence this side of the pond.
So for you brave souls, here’s Margaret’s recipe for scones (with the best I could manage for conversion to US measurements):
450 grams (3 + 3/5 cups) self-rising flour
large pinch of salt
10 ml (2 teaspoons) baking powder
50 g (2 ounces or 1/5 - 1/4 cup) caster sugar (granulated sugar)
45 g (3 ounces or 1/5 cup) butter
1 large egg - beaten
2oo ml (6.76 ounces or 3/4 - 7/8 cups) milk (Margaret preferred using one-half buttermilk)
Optional: add 6 ounces sultanas
Sift flour and baking powder
Rub in fat (butter)
Make well in center and add egg, buttermilk and enough milk to form soft dough
Roll out to about 2 cm (3/4 inch) thickness and cut into rounds. Place on baking tray and cook at 210 degrees C (410 F) for about 10 - 15 minutes, until golden
And Margaret’s own personal add on:
Plus lots of luck!!
Like I said at the outset, pray for me. I don’t think luck’s going to do it.