Mom’s Scones

ごちそうさま♪ from Nagasaki, Japan
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When I wrote the post about church cookbooks, I realized I don’t have my mother’s recipes, so I wrote and asked her to send some.  She sent this recipe for sultana scones first.  As you can see, there is no method to her recipe.  All I can remember her telling me was not to handle the dough too much – and that you can not substitute baking powder for baking soda and cream of tartar because it isn’t the same and the scones don’t taste right!

Growing up in rural Canada, baking powder biscuits were the closest things to scones other Mom’s made, but my Mom’s scones were infinitely better.  They were lighter and moister, and had better flavor!  She also made them with grated cheese, and those were my favorite.  Look, there’s very little fat in this recipe, yet, they were never dry or crumbly, though I recall slathering them with butter hot from the oven!

Sultana Scones

(I was told by many,  that I made the best scones ever!)

2cups all purpose flour
1 level tea. sp cream of tartar
1/2 level tea sp. baking soda
1-2 oz. sultanas
Little under 1 cup milk.
1-2 oz butter
15 mins at 450
It is important to use cream of tartar and baking soda.

After mixing all ingredients together with two knives, lightly pat out on a floured board to about 3/4 inch thick, and cut into circles.  Mom used an inverted glass to cut out her scones, and I think she still does.

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