Our culture has changed so dramatically over the past twenty years. While I often fuss about Modern Technology and the way we seem to be so wired-in to our technology, there are some terrific benefits.
There is a lady in North Georgia who is my friend. Rixie has been a great friend to me since we met in a Yahoo! group ~ yes, that's on the computer ~ about eight years ago. We have met in person one time. We correspond via facebook almost every day. I have watched her children grow into some pretty impressive young folks. She and I pray for each other through our similar health issues. We share some common quirks and interests. I have quoted her and linked to her blog several times. I am always impressed with her gifts as a mother, a supportive wife, and an encouraging friend to more folks than I think she realizes.
So while I am not often a huge fan of technology, I am thankful for the technology that has allowed me to meet and get to know this lady and her family.
This is the scone recipe I promised her:
2 c. flour
1/4 c. sugar
1 t. salt
2 t. baking powder
1/2 c. Crisco
1/4 c. milk (more or less)
as many raisins as make you happy
Sift together flour, sugar, salt and baking powder. Cut in fat with a fork or a pastry cutter until mixture is nice and crumbly. Add well-beaten egg and raisins. Mix in "enough" milk to make this the consistency of a biscuit or slightly thinner (don't you just love directions like that?!).
Roll out to about 1 inch thick and cut out. You may bake at 375 for about 15 minutes (keep an eye on them), or you may cook in a lightly greased skillet on the stove on medium heat for about 10 minutes on the first side and 5 minutes on the second side.
This is making me hungry; I'm off to the kitchen to make a batch!
I realized after posting that it has been a while since I have made these so I thought I ought to do a quick run-through. Here are a few notes. 1. I added more sugar. What can I say? I like things a little sweeter 2. The dough really does need to be the consistency of biscuit dough. While I don't roll biscuits out (I just pat them into the size and shape I want in my hand), if they are too thin they are sticky and take longer to cook. 3. I bake biscuits and such on a cast-iron skillet in the oven. If you do this, you will need to turn them about half-way through the cooking so that they don't burn on the bottom ~ remember that cast-iron gets pretty hot in the oven! 4. Lots of butter when you pull them out of the oven. That's a must!
NOTE: I realize that folks in the UK tend to make their dough for scones thin to the point of almost pourable. Mom's family were all from Canada so I suppose that explains the difference. The kind that are poured into a scone mold are completely different; more of a pancake than a biscuit.