I have copied two recipes here. I have ended up combining them and making small changes. I’ve put my own (easier) version at the end of this post, but feel free to try out these recipes straight from the book. Beware of the ingredient list saying to use lard and/or margarine. I didn’t notice that it says that on the recipe until a commenter pointed it out. I always use butter, even though it has fat problems of its own. But margarine makes me shudder (sorry, if you’re a margarine fan) and lard is probably a quicker path to a heart attack than butter is, but that’s just my humble opinion.
The scones are very easy to make if you have a food processor to mix the butter with the flour. The old pastry blender method is just too much work.
Some changes to the recipe?
I only use the baking soda if I add a squeeze of lemon (and I usually do add lemon).
I use two eggs if I have them to spare, rather than only one. One time I completely forgot to put the eggs in and they still turned out okay. The biscuit is very forgiving that way.
You can add grated cheese instead of currants. Probably there are a lot of things you could add if you wanted (chopped nuts, dried cranberries, raisins), but preferably not all in one batch.
One thing you don’t want to do is handle the dough too much. It makes the biscuits tougher if you do.
Here is my version of the recipe. You can substitute and change things without fear of doing too much damage. I like to use a lot of sour cream and less milk, but it depends what’s in the fridge that day.
Scones
All the dry ingredients go into the food processor:
3 cups flour
1/2 tsp. salt
3 tsp. baking powder
1 tsp. baking soda (if using a squeeze of lemon for flavour)
3 Tbsp. sugar (optional)
Then add about 3/4 cup (or up to 1 cup) of butter and pulse the food processor until the butter is cut into the flour mixture evenly.
Pour the dry mixture that now has the butter in it, into a large bowl.
Add the currants or whatever additive you’ve decided on (dates, dried cranberries, nuts, or cheese) and stir them into the flour mixture.
Next step:
In a large measuring cup, stir an egg (or two if you like) with a whisk, reserving some of the egg mixture for a wash on top of the batter before putting it in the oven. Add enough milk to make a cup. At this point I also add, as part of that one cup of liquid, whatever I have on hand (yogurt or sour cream) and a generous squeeze of lemon or lime – just to get the baking soda working well. You may have to add a drop more liquid if you use sour cream or yogurt. Mix the liquid well with a whisk.
Pour the liquid into the large bowl with the dry ingredients and mix gently (more like folding it in).
Pat the dough together and flatten it on a buttered cookie sheet. Use your lightly floured hands to press it out into a rectangle about half to three-quarters of an inch, and paint with the egg wash. Cut the batter into about 15 squares (two lengthwise cuts and four crosswise cuts). Put into the preheated oven at 400 for 25 to 30 minutes until they are golden brown.
Make yourself a cup of tea or coffee and enjoy.
February 6, 2024 at 11:53 am
I would love to try one of your creations, Anneli! I have always heard that Lard is not good for you, is this true?
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February 6, 2024 at 12:04 pm
Well, I think lard, like butter is to be used sparingly. Both are a form of animal fat. I don’t use lard, myself, but I admit I love butter. Trying to pace myself! I hadn’t noticed that they use lard in the recipe! Thanks for pointing it out. I may add another comment about that in the post.
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February 6, 2024 at 12:16 pm
You’re welcome, Anneli. I have to watch my blood pressure which means salty butter is used very sparingly. It’s a daily battle to keep the pressure down. Enjoy eating those tasty scones.
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February 6, 2024 at 2:58 pm
Yeah, it’s good to use it sparingly.
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February 6, 2024 at 12:14 pm
I’ve added a change to the post regarding the lard, after reading your comment.
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February 6, 2024 at 12:16 pm
Cool, I’m glad I helped you, Anneli. 😊
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February 6, 2024 at 2:58 pm
I hadn’t noticed it because I always use butter, so thanks for pointing that out about the butter substitutes.
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February 6, 2024 at 12:23 pm
You can always tell good recipes when the pages have been splattered from repeated use!
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February 6, 2024 at 12:25 pm
It didn’t show my name but the anonymous comment is from me – Juanita Kelly
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February 6, 2024 at 2:55 pm
Hi! So nice that you told me who you are, Juanita. Great to hear from you. Hope all is going well for you.
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February 6, 2024 at 2:57 pm
I wondered about that when I was taking the picture – should I crop that out or not? Then I had the same thought as you did. Well used! My mother’s old cookbook is like that and it has been well tested.
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February 6, 2024 at 12:51 pm
Scones are the best. Best of Bridge ()black book) has a great version that I just made. I use baking powder and 2 eggs like they call for. I also put in lemon zest with the currants. Rather than roll out the dough, I make it a bit wetter and do drop scones. We had these in Ireland and I asked the baker for her secret. She said Extrrrra Butterrrrr and Extrrrrra Sugarrrrr. She was right. Happy Tuesday Anneli. Allan
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February 6, 2024 at 2:54 pm
My mother-in-law made the drop kind of scones and they were excellent! Glad you agree that they are a nice snack.
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February 6, 2024 at 1:32 pm
It’s nice to be able to make a few adjustments to a recipe and still enjoy the results. They sure look tasty!
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February 6, 2024 at 2:53 pm
Thanks, Belinda. I think now, that the original recipe might not be so good (with margarine or lard).
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February 6, 2024 at 2:08 pm
Thanks for the recipe(s). I love to make scones and as you mentioned, they are so versatile. I chuckled at your statement about the butter. Butter makes you shudder. I expected to see a poem about the scones. Ha ha ha.
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February 6, 2024 at 2:52 pm
No, no, no. MARGARINE makes me shudder. As for the poem, maybe I’ll have to make one about scones and tack it onto the next post. But that would be “tacky.”
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February 6, 2024 at 2:10 pm
My comment showed up as Anonymous, so thought I would let you know it was from me. 🙂
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February 6, 2024 at 2:50 pm
Thank you. I would have had to do a search for your IP address.
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February 6, 2024 at 4:51 pm
I love scones, so thank you very much for sharing your recipe. Lovely.
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February 6, 2024 at 5:27 pm
They usually turn out good.
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February 7, 2024 at 12:08 am
Thanks for the recipe. Those scones look so vummy! I have to try out your recipe when I am in a baking mood. You know that I hate baking and also don´t have a kitchen aid.
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February 7, 2024 at 11:19 am
Of all the gadgets in my kitchen, my food processor is the one thing I would not want to live without.
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February 7, 2024 at 12:31 am
I‘m not that much of a baker. When I lived in the UK, HH and I became ‚test eaters‘ of our own calling for all the different scones however…. In Devon, the vital question (still not answered for all eternity !) was: Clotted cream first and strawberry jam on top or the other way around? I usually liked them best with just a hint of butter. But scones are always good, some more so than others. Right now I just start craving one – fat chance of that in Switzerland!
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February 7, 2024 at 11:22 am
I’ve had a scone with strawberries and cream in a tea shop once, but I can’t remember which was first (berries or cream). It didn’t sit on my plate long enough for me to notice, but it sure was good. When I have scones at home it’s usually eaten more like a biscuit with cheese or maybe cut open with butter and jam.
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February 7, 2024 at 2:26 am
Wish I could still enjoy baked goodies but I am diabetic now.🥰
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February 7, 2024 at 11:18 am
They don’t have much sugar in them and you could leave it out altogether, and then just eat them sparingly….?
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February 7, 2024 at 1:29 pm
Trying to avoid to much carbobydrates. I hope I’ll get well to enjoy everything. Thanks Anneli.🥰
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February 7, 2024 at 9:09 pm
You’re smart to watch out for too many carbs. I should do the same. Most of us should!
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February 7, 2024 at 1:30 pm
I mean “too much….sorry”.
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February 7, 2024 at 9:09 pm
Hadn’t even noticed it.
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February 7, 2024 at 6:37 am
That looks amazing, Anneli. Would you make those when I come visit? Which will be some summer when it isn’t so cold!
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February 7, 2024 at 11:11 am
I would definitely make them for you, Jacqui. I just need about 20 minutes of lead time.
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February 7, 2024 at 12:40 pm
Only 20 minutes? OK, I can do that. I’ll call when I cross the border.
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February 7, 2024 at 9:08 pm
Oh but then it’s a 45 minute drive to the ferry, a two-hour crossing, and another two-hour drive to my place. But I’ll put the scones on when you get onto the island.
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February 8, 2024 at 7:48 am
That actually sounds like fun.
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February 8, 2024 at 10:10 pm
When the weather is good, it’s a wonderful trip.
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February 7, 2024 at 7:16 am
I could really go for a scone right now! Thanks for sharing your recipes and adjustments. I appreciated your comment about whether to use butter, margarine or lard. I have tried baking with margarine and it is not as good.
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February 7, 2024 at 11:10 am
Ever since I read how margarine is made, it has turned me off. I might as well use engine oil.
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February 12, 2024 at 12:07 pm
Yes, although we don’t use much butter, I always get the real thing 🙂
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February 12, 2024 at 2:16 pm
Same here.
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February 7, 2024 at 7:29 am
Great recipe, Anneli!
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February 7, 2024 at 11:09 am
Thanks, Peter. We are eating way too many of these!
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February 7, 2024 at 11:21 am
I love scones! Especially in the afternoon with tea and jam! Your scones look so appetizing, Anneli. ❤
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February 7, 2024 at 11:22 am
They make a great snack with tea.
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February 7, 2024 at 4:32 pm
They look delicious, Anneli! Perfect with a cup of coffee or tea. Thanks for sharing. 💞
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February 7, 2024 at 9:10 pm
Tnx, Lauren.
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February 7, 2024 at 10:04 pm
Thanks, Anneli, for the recipes and tips. I love scones and will try them soon. Nice presentation. They look yummy!!!
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February 8, 2024 at 10:11 pm
They were, Biene. Really good.
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February 8, 2024 at 12:18 am
Ich finde dein Platzset so schön. 😍😍
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February 11, 2024 at 8:39 pm
Thank you, Martina. Just in time for Valentine’s Day. I just found your note now. It had gone to the spam folder so I must check it more often. I don’t know why it should have gone there. Anyway, you’re here now, and I’m glad you are.
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February 8, 2024 at 7:37 am
I really like scones, Anneli. They’re a special treat around here, and without all the sugar, they’re guilt-free! Thanks for the extra tips too. I’m not very adventurous in the kitchen, so those come in handy. I just had an omelet, so maybe scones for afternoon tea! 🙂
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February 8, 2024 at 10:11 pm
I like them because they’re not too sweet and they go with everything (almost).
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February 9, 2024 at 5:05 am
Exactly.
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February 9, 2024 at 3:37 am
Those looks sooo good!
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February 9, 2024 at 10:08 am
They are. Here, I’ll smoosh one through the keyboard to you. Or maybe I should send one as an attachment….
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February 13, 2024 at 11:17 am
I might enjoy a scone with less sugar so the third recipe looks delicious. Thank you Anneli.
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February 13, 2024 at 8:46 pm
You can put however much or little you want. I usually put a bit less than most recipes call for.
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February 15, 2024 at 9:06 am
Thanks for sharing this recipe. It sounds delicious. Your photos are making me hungry. Now I’m off to add this recipe to my pile of ones to be tried.
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February 15, 2024 at 9:54 am
I hope you try it one day. It’s one of the regular things I bake.
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