February 7, 2022
Image of an Aster for Betty Jane Ware's September Newsletter.

It’s Monday, so it must be time for a recipe!

I never knew how easy scones were to make. Then I opened up my Black Creek Pioneer Village cookbook. I use the recipes in this book mainly for bread. But when I turned a few pages, I found this recipe for Scones.

Just to let you know, I use this recipe for all the scones. I switch the currents for cheese, chocolate chips, raspberry or cranberry. Sometimes, I add some grated lemon rind to it. The possibilities are endless. Even though it has sugar, the amount is not significant enough to add a ton of sweetness to a savoury scone.


2 cups all-purpose flour
2 T sugar
3 t baking powder
1/2 t salt
1/2 cup butter softened
1/3 cup currants
1 large egg lightly beaten
1/2 cup milk

Combine dry ingredients in a bowl cut in butter to resemble coarse cornmeal.
Stir in milk and eggs.
This is where I start kneading.
I knead in the currants. Continue until it is a soft and moist dough.

Roll out the dough to about 1/2 inch thick and cut with a two-inch cutter.
Bake in a preheated 425 f oven for 12-15 minutes. They will be lightly browned.

I sometimes make them smaller wedge-shaped. It is quite a versatile recipe.

I usually quadruple it and put some in the freezer. If the family finds them, they go so quickly.

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