My Granma made scones, or “biscuits” as she called them, every Sunday morning to feed the drop-in guests who would arrive after Mass. I love her simple recipe that can be on the table in under 30 minutes, but when I want something a little more dressed-up (and have a little more time) I make this version.
Makes 16 scones
2 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1 stick margarine, at room temperature (not melted)
1 cup raisins
1/2 cup milk*
1/2 tsp. cinnamon
Mix all ingredients. Batter shouldn’t stick to fingers (add more flour if necessary). For best results, mix by hand-–I dump the semi-mixed dough onto a floured tabletop and knead it a bit–but only a few times.
Pat dough into a rough rectangle and cut into 16 wedges.
Bake 20 minutes at 350. Allow to cool on the pan.
1/2 cup powdered sugar
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 TBL milk (add more if needed, a tiny bit at a time)
Mix all ingredients in a small bowl. Place cooled scones on a sheet of waxed paper. Spoon icing onto scones and spread to cover.
*The quantity of milk is variable. Granma never used a measuring cup. If you accidentally put in too much milk, just add a little more flour. This is a “go by the feel of it” kind of recipe.
Copyright 2017 Barb Szyszkiewicz