https://en.wikipedia.org/wiki/Scone. They date back to the 1500’s.
I was baking scones today with dates in them, and I didn’t realise it was the Google image today to celebrate scones. I always make scones from my great grandmother’s recipe going back over a hundred years at least. Scones are great and so versatile that they always going down a treat. The recipe is easily modified to make it savoury or add fruit.
I use self raising flour or wholemeal self raising flour recipes and on the odd occasion I make cheese scones. My mother in law was a diabetic so I often made her a batch of cheese scones. They freeze just as well as any other scones. I add a 1/4 a teaspoon of baking powder to my scones to make them lighter and fluffy. I cook them around 220 Celsius for 10 minutes ( the temperature is very important, scone require a high temperature to cook and come out light and fluffy on the inside) and most importantly I glaze the tops with a little left over egg and add a little milk to the egg to help with the browning and glaze.
To add dates you need a cup full of finely chopped dates and the taste is magnificent. If you are having a special afternoon tea you could make a couple of different types of scones, just choose which ones will be appropriate for your afternoon tea freezing the spare scones for another day. The recipe makes 12 scones with a standard size scone cutter.
By the way the pumpkin scone recipe by lady Flo Bejelke-Peterson is very nice, Coles supermarket makes them occasionally.
Below is the link to the recipe for my scone recipe, keeping in mind that British and Australian measurements are different to US and Canadian measurements. Always check the measurements for your own country as they do vary considerably.
https://psychictarotreadingwithalexfulford.blogspot.com/2021/02/alexs-scone-recipe.html
Originally posted on my old blog back in 2016.
https://alexfulfordclairvoyantmedium.blogspot.com/2016/11/alexs-scone-recipe.html
I no longer post on this old account, not everything is transferred to the new blog.
