I have been making this scone recipe for a very long time.  It is from one of my mom's friends, Gillian, who is English so they are authentic and delicious.  If you have ever had from Starbucks one of the dry, over-sweet giant triangles that purport to be scones you have been sadly mislead.  These scones are light and delicate, barely sweet with a dollop of devonshire cream and jam.  These are the real thing!

These are also so easy to make. Clearly you can eat them whenever (though they are absolutely best eaten fresh, still a bit warm) however, we always like to make them for tea.
My mother and her twin sister used to love to play with dolls.  Their doll collection is extensive.  They were excited when I came along, to indoctrinate me in the ways of dolls.  I, however, was having none of it.  Mom has captured on video one Christmas morning when I was given one of my mom's old cherished dolls cleaned up to look new and I burst into tears.  I contend it was simply out of jealousy because Eric (my big brother) got an electric train set.  Also maybe I was a bit of a brat.
However, I was not entirely devoid of girly-ness.  I did adore my two American Girl dolls and I played with my mothers and aunts barbies (I did utterly destroy Aunt Lorrie's Skipper doll's hair though).  And the tradition of tea, of proper British tea with fancy dresses and pretty china absolutely enamored me.
My mother, in that way she has of creating family traditions, adopted tea as our own.  I remember having a tiny teddy bear tea set.  We would visit Leslie and go to proper tea houses where I felt sophisticated and grown-up.  Even now we love to go out to tea, when the three of us were in Paris we indulged with tea and macarons in the afternoon when we were tired from art museums and sightseeing.
I believe I could go on and on about scones and all the memories I have about them.  I'm that way about many other recipes too and I think that is one of the reasons I like to write this blog, to share them and help create new ones. 


2 cups (8 oz) Self raising flour
1 level teaspoon baking powder
good pinch of salt
2 oz. (1/4 cup) Butter or margarine
1 oz. (2 tablespoons) Sugar
1 egg
1/2 cup milk, maybe a little more
raisins, 2 oz. or more
1. Mix flour, baking powder and salt in a bowl. Rub in butter.
2. Add sugar and raisins. Mix to a soft dough with egg and milk.
3. Turn onto a lightly floured board and knead lightly.
4. Roll to 1/2 to 3/4 inch thick. Cut into rounds.
5. Bake in a 450 degree oven for 12 to 15 minutes.

From Gillian Sharma

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  1. Oh for a visit back in time to one of those doll teas.

  2. We'll have tea and make scones when you are here!