Many years ago my grandmother sent me her 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.
She 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 have access now. 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 the recipe to make it metric, which suits the way I cook. Otherwise, this is my grandmother’s recipe.
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 grandma’s final words in her recipe notes – good luck!