Sunday, June 24, 2012

My Mom-In-Law's Scone Recipe - A Quick Tea Accompaniment

 Cream Scones

2 cups All-purpose Flour (or 1 c. AP Flour + 1 c. Whole Wheat Flour)
3 t. Baking Powder
1/2 t. Salt
4 T. Sugar
6 T. Butter or Shortening
2 Eggs
1/2 cup Evaporated Milk

The Dry Engredients

The Wet Ingredients

Equipment Needed - You can use a fork instead of a pastry cutter; I used a wire whisk and a rubber spatula in addition to these items.

Place your flour(s) in the large bowl.

Add baking powder.....



and mix well.

Measure the butter and save the extra Tablespoons for the topping to be added before you bake the scone.  Cut the rest of the cube in pieces.

Add the pieces to the dry ingredients and cover them with flour.

Cut them into the flour, scraping the butter from the cutter or fork with a knife as they build up.

Keep mixing.....

and mixing....

until it resembles coarse meal.

Crack the eggs into the small bowl and....

add the milk.  Beat together well.

Mix a little....

with the whisk, then....

round up the dough with a rubber spatula so you can scrape the sides.

Bring the dough together in the bowl with CLEAN hands.  Knead it a few times.  It will be sticky.

Turn it out onto a piece of waxed paper.

Form it into a circle....

about 1" thick....

with the edges fairly smooth.

Using a long knife, cut the circle in half and....

then in portions appropriate to your numbers.  There are three in our family, so....

I cut things in sixes.  Not easy, but I've had years of practice, now.

Lay your greased cookie sheet atop the circle and, grasping the waxed paper on both sides....

flip the whole thing over.

Pull the waxed paper off and...

spread the top with softened or melted butter.  Sprinkle with cinnamon and sugar and....

pop it into a 400 degree F. oven for 15 to 20 minutes or until a toothpick inserted in one of the sections comes out clean.

It smells wonderful!

Here it is with my favorite herbal tea.....

and split open with a pat of butter and a little marmalade.  A lovely combination for breakfast or any time.


  1. That looks delicious! I'm going to have to make these for my children!

  2. Thanks, Jenn. Thanks for stopping by. My daughter has problems with yeast so there are quite a few of these non-yeast or quick breads that I have made often over the years.

  3. Thanks for stopping by Buttercup's. I hope you will visit often. I know I will stop here. What a warm and cozy spot in Blogland!

  4. Thanks Buttercup, I enjoyed your site very much. I hope you'll follow me, too. I'm going to be showcasing some more quilting techniques, cooking (My own version of Chile Rellenos) and lovely vintage items. See you,

  5. This looks awesome! Excellent tutorial, I think I will give it a try. Sweet blog, following you my friend. Diane

    1. Welcome, Diane! Thank you for the nice words. It's raining cats and dogs here today and so my plans to hoe the garden are on hold. Oh darn, I'll just have to make soup and quilt, instead. I can't help but love a rainy day, sometimes.

  6. Hi and thank you for visiting my blog and becoming a follower! I have added you to my blog list too! You have a sweet site and am looking forward to reading more of your blog posts!

    1. I enjoyed visiting your blog very much. Our two residents, Bodecia and Norman send their greetings. One of their biggest jobs is "inspecting", "testing" and "holding down" the quilts. They take their jobs VERY seriously. Woe to the one who interrupts their important mission. I hope your summer is pros-purr-us. Smiles and hugs, Kathie

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  8. Oh darlin' the door wide...I'll be right over with some fresh hot cappuccino! Girl, those scones look divine!

    I wanted to pop in and thank you for hoppin' on my blog. I do so hope ya'll enjoy the ride.

    This is the time of year I become totally overwhelmed with tryin' to keep up with all the summer activities on the Ponderosa and bloggin' too. For my sanity (I use that term loosely) somethin's gotta give so I'm takin' the summer off but I WILL be back.

    I did the same thing last summer and it was quite freein'! Woohoo!!!

    God bless and have yourself a magnificent summer sweetie! :o)

    1. Hi Nezzy - We're all overwhelmed, I think, what with gardening added to everything else. It's so wonderful in the garden, though, early in the morning. Up here, we're still waiting for a bit of harvest to begin: I've gathered lettuce and cilantro and some cherry tomatoes look promising for next week. But the beans are quite late and the squash is just starting to look like something. In mid-July the farmers will begin harvesting winter wheat....and continue that throughout August, God willing. And me, quilting, quilting, quilting......between canning, canning, canning....Thank you for stopping by!

  9. Yum! I use almost the exact recipe, but with regular milk. I love scones!!!

    1. Aren't they great? So easy and yummy. Thanks for stopping by.

  10. Oh yumm! This looks amazing and pretty easy! Thank you so much for this lovely recipe!


    1. Hi Gert: Are you a Red Hat Society member? We have a group here and we love them all. They do so much good. Scones are amazingly a big biscuit, in a way. A wedge of scone, a scrambled egg and hot tea. Breakfast! Thank you for coming by.


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