Many years ago my grandmother sent me her old fashioned home baked scone recipe. I still have her handwritten recipe and notes in my recipe folder, so I pulled it out the other day to bring the recipe to life.
I was looking forward to enjoying home baked scones for afternoon tea. Scones are so much nicer freshly baked – those reheated packaged versions don’t come close to home made scones fresh out of the oven! What a perfect afternoon tea treat, especially when those scones are served with jam and cream and, of course, a nice cup of tea.
My grandmother was born in 1913 and lived to a ripe old age, seeing so many changes over her lifetime. I can’t help thinking about the changes over that time in the food we eat and the enormous variety of interesting and exotic foods to which we now have access. At the same time, the art of cooking something as simple as a scone seems to have been lost.
I imagine she would be amazed at the changes in the digital and online world over the last few years. Those changes have now made it possible for her recipe from so many years ago to be preserved and shared like this.
I did modify this authentic scone recipe to make it metric, which suits the way I cook. Otherwise, this is my grandmother’s recipe.
Like many home baking recipes, my top tip for making these scones: do it three times. Because there are so few ingredients, little things really make a difference so it can be really helpful to make small adjustments to allow for the variation in factors such as ingredients, method and oven temperature. So, the type of flour you use (a nice, light flour is best), the freshness of your baking powder (ie not the packet that has been sitting at the back of your pantry for years), the temperature of your oven and the technique you use are all things to observe and take note of, and you will find a bit of adjusting and tweaking useful as you get used to what works best in your kitchen.
I was inspired to pull out this recipe and try it again this week because of International Scone Week. Read more about it at the Lavender and Lime site here.
I will leave you with my grandmother’s final words in her recipe notes – good luck!