I wasn’t expecting it, but I was so happy when my friends surprised me with a beautiful cold plate and some angel food cake yesterday. I ate so much that I looked like the frog balloon from Shrek. I had to stay on the couch for a while because I couldn’t move.
*btw, cold plates are very popular here in Newfoundland. We even had them at our wedding!
I was taught to never return a dish empty, so I was glad that I saved pictures of my favourite recipe that I could use in our new house. If you read my blog post yesterday, you’ll see that my kitchen isn’t at its best — but it’s getting there! Fortunately, scones don’t require a ton of ingredients or equipment.
As you can tell, this recipe has been used for many years. I’ve changed up a few things — I no longer use currants, and I don’t cut them with a biscuit cutter — but everything else is good.
When I began looking through my cupboards for the supplies I’d need, I quickly realized that there were a few things missing. I didn’t have a pastry blender, and I didn’t have any measuring spoons. Hopefully my ability to estimate wouldn’t mess things up!
What I like about these scones is the ease with which they’re made. It’s a super-fast recipe to whip up, and as long as you don’t make the scones too thick (like I did today), the baking time is fairly standard.
As I mentioned above, my dough was a bit too thick, so after ten minutes, I used a knife to separate the pieces a bit and cook for about 4-5 additional minutes.
What I like about making scones like this, is that the little round shapes make them easy to wrap up and give to your friends ~ which I was able to do when I returned my friends’ dishes this morning. 🙂
Warm scones are perfect with some butter, jam and a good cup of tea, especially if you get to share them with a friend.
If you decide to use the recipe, let me know how it goes!
Second Wind Studio 