I watch a lot of TV that takes place in the British Isles. It’s a place I’ve always wanted to visit. One item that everyone in England, Wales, Scotland and Ireland talk about are scones!
These biscuit-like baked items come in various shapes – round seems to be most common, although triangular is also seen often.
They may look easy, but I have to admit, they have almost gotten the best of me. First, they are sticky. I tried to be careful about adding extra flour, but at times, my fingers seemed to want to stick together without it.
Then, there was the height. My first session I rolled them too thin. This recipe calls for the dough to be ½-inch thick. I got out my plastic ruler—yes, my fingers were slightly sticky so I washed it well afterward—and measured it.
Finally, after various attempts, I finally turned out a bunch that looked and tasted good.
They were really good with strawberry jam and Wilkin and Son Ltd. Tiptree Lemon Curd, both from Walmart. I felt like a true Britisher as I had afternoon tea!
Scones have been around for ages. They are economical and filling for a hungry family.
I found this recipe in cookbook called ‘Food for the Body for the Soul.’ It was published by Moody Bible Institute, a religious institution based in Chicago, in 1943. As you can see from the open page, the recipes were contributed by bakers around the country.
The strange thing is, I have another cookbook by the same name on my shelf. It had a different cover but was published the same year. That is unusual as most publishers that I’m aware of only change a cover for a different year to avoid confusion. No idea why it was published with two covers.
My copy was spiral-bound and had 128 pages. It included an index and Christian devotional thoughts on every other page written by various authors. It is in excellent condition, which makes me wonder if this volume, which is 83 years old, was used only slightly.
That’s good news for me as it is easy to read and includes other recipes I hope to try.
I placed a vintage gingham-checked apron beneath the scones for an authentic feel. Do you love old aprons as much as I do?
Have you eaten a scone? Do you have a scone recipe you like to use? Let me know.
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Enjoy!
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No Farm Market Finds this week due to rain. Boo.
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My Notes:
- Cake flour can be made by removing two tablespoons of regular flour and replacing it with two tablespoons cornstarch.
- If you don’t have a round cookie cutter, use a glass, making sure there are no sharp edges.
- Prepare your cookie sheet with parchment paper for easy clean-up.
- Add raisins to the dough (above) for extra nutrition and variety.
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1943 Dee-Lish Scones
2 cups sifted cake flour
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons sugar
¼ cup shortening
2 eggs (separate one egg white for glaze)
½ cup milk or coffee cream (I used coffee cream)
Sift flour, sugar, baking powder and salt together.
Cut in shortening with pastry blender.
In small bowl beat the rest of the eggs.
Add cream.
Add to flour mix and stir until all flour is dampened.
Stir vigorously until mix forms a soft dough.
Turn out on slightly floured board.
Knead gently for 30 seconds.
Roll out ½-in thick.
Cut into circles.
Place on greased cookie sheet.
Brush tops with slightly beaten egg white.
Sprinkle with sugar.
Bake in 450 degrees oven 12-15 minutes.
Yield: 12 servings
Vintage Eats of Kayleen Reusser 
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