As a child I remember cold weekend mornings with the fog covering the ground and a long list of farm chores that needed to be accomplished before nightfall. My mom would whip up a batch of these scones and we would gobble them down while warm slathered with melting butter and homemade jam or honey. Once our tummies were happy we would trod off into the haze and milk the cows, feed the horses, clean out the chicken house and any other instructions as we were “volun-told”.
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Today is one of those mornings: foggy and a long list of things mom has “volun-told” me to do: Cut her and my dad’s hair as well as help haul stuff out of the upstairs bedroom so she can use the room for something else… just because one has grown up, moved away 20-plus years ago doesn’t mean you get out of doing mom’s list!
With this being said, I had the urge to make a batch of Mom’s Quick Scones. I do not have the wonderful raw milk she used in this recipe, so I have altered it slightly to get as close to the original flavor as possible. Most, if not all, ingredients are probably already in your cupboards making this an easy go-to for breakfast!
You will need:
- 3 cups all purpose flour
- 1 Tablespoon baking powder
- 1/3 cup sugar
- 2 Tablespoons powdered heavy cream (do not use creamer!)
- 1 teaspoon salt (I use kosher salt)
- 1/2 stick butter
- 1 1/4 cup milk
Preheat oven to 425 degrees F. Sift dry ingredients into a bowl and mix well.
Cut cold butter into cubes
Add butter to dry ingredients. Use a pastry blender to crumble butter into the flour mixture. The idea is to create little “pebbles” of butter. This will result in a light and flaky finished scone.
Next add the milk and mix to combine. Do not over mix as this will toughen your scones. The finished dough will be slightly sticky.
Turn dough out onto floured surface (marble if you have it). Use your hands to shape into a circle approximately 1/2 inch thick turning over and re flouring as needed to be able to work with the mixture.
Cut scones into wedges.
Transfer onto an ungreased baking pan. I am using a baking stone, but a cookie sheet with work also.
Bake at 425 degrees F for 12 – 15 minutes. A slight golden color and cooked all the way through are what you want to look for.
Serve warm with butter (made by us kids while watching Saturday morning cartoons), homemade jam/jelly (mom always made a ton of varieties as she grows her own fruits and berries) and/or local raw honey (my parents were also beekeepers).
Enjoy!
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