My Grandfather Morgan's Scones Recipe
Scones are perhaps one of the simplest "breakfast" rolls ever made. They probably have their origin in the United Kingdom, as scones can be found throughout Scotland, Wales, Ireland and England. Scones can have many different textures, flavors and shapes. There are probably as many scone recipies as there are people who make them. A lot of regional recipies abound in the United Kingdom and many of the original British Commonwealth countries.
These scones are rather soft, moist, and "dome-shaped". I certainly cannot claim credit for such good scones!! My Grandfather, Tom Morgan, was born in England. His mother made these scones when he was a youngster. He brought the recipe with him when he came to the US (he was about 20). When I was at his house (my grandparents lived about a block from our house when I was in elementary school in Cleveland, Ohio), he would make these scones. The smell was terrific. My mouth was watering well before the scones came out of the oven. And the TASTE!!!
When I tried to make them myself
for the first time (about 30 years after my grandfather passed away), the smell
brought back such good memories. Luckily, I was able to duplicate my grandfather's
recipe. Enjoy making and eating these scones. I hope you agree that these may
be the best tasting scones you have ever had.
Ingredients (makes about 6-10 scones, depending on size)
3 cups flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable shortening (I use Crisco)
1 cup black currants (can be eliminated if desired)
grated skin/ rind of 3 lemons (don't grate too deeply, otherwise you also include part of the bitter white beneath the yellow rind)
3/4 cup milk
1. Mix flour, sugar, baking powder and salt in a large mixing bowl (I use a fork and spend about 3-4 minutes mixing these dry ingredients to be sure they are uniformly mixed together)
2. Add vegetable shortening and mix thoroughly with dry ingredients (I usually use my hands and sort of "grind" the dry mixture and the shortening for about 3-4 minutes - you want the mix to be a course, grainy "meal", relatively uniform in appearance. Some people prefer large lumps in the mixed dough, I don't. I like the resulting scones to be somewhat even in texture throughout).
3. Add currants and mix by hand to evenly disperse the raisins throughout the mix
4. Add lemon rind and mix by hand to evenly disperse it throughout the mix
5. In a separate bowl, briefly beat the eggs with a fork (about 10-15 seconds). Add the milk, and mix eggs & milk with the fork for a few seconds
6. Pour egg/milk mixture into the dough
7. Mix dough and milk/egg with a fork. As the dough begins to absorb the liquid, it (the dough) will start to stiffen. I usually take about 2-3 minutes to mix these ingredients, trying to have all of the liquid absorbed into the dough.. It takes a little "muscle" during the last few seconds to really make sure all of the dough and liquid are together
8. Spray a baking tray (I use a metal tray) with a non-stick product (I use a vegetable spray, but any kind will do)
9. Flour your hands (the dough can be rather sticky), and pick up enough dough to make a ball about 2 inches in diameter (smaller or larger, depending on the final size you want - the ball will settle down into the round "dome" shape). "Work" the dough so that is is evenly pressed into a ball. You might have to "re-flour" your hands after every ball or two to keep the dough from sticking to your hands (which makes it difficult to shape it)
10. Place the balls of dough onto the metal tray with about 2-3 inches between them (that will allow the balls to settle down into the typical dome shape)
11. Bake in a (preheated) 350 degree oven for 20-25 minutes (time depends on how hot the oven actually is - the oven I use at home usually takes about 20 minutes to bake the scones)
12. "Perfectly" baked scones will almost appear to be a little underdone. They have a lot of moisture still in them, even after the baking. The best way to see if they are done is to eat one (I like this way of testing them!!). If they taste good and don't have any unbaked dough inside - they are ready.
13. BEST eaten while still hot/warm, but even cold they are excellent. You can also microwave one at "Hi" for about 20 seconds to restore that "fresh-baked" taste. I like them just as they are without any butter, jam, etc.