Saturday, April 25, 2015


by Mary Kennedy                                
Yorkshire is known for its beautiful countryside, amazing views and rustic stone walls. And if you're looking for some first-rate comfort food, I'd like to suggest a treat from my British mother-in-law. Yorkshire scones. They are delicious and possibly addictive. She hosted a family "tea" when I first visited the UK and graciously gave me the recipe. Platters of these fresh-from-the-oven scones appeared at the tea party and were immediately gobbled up.
The recipe is super-easy and I bet you have all the ingredients in your kitchen right now.
·         3 cups flour (regular, all-purpose flour)
·         1 tablespoon baking powder
·         1 cup (2 sticks) butter, let butter soften at room temperature
·         1/4 cup sugar
·         3 eggs
·         1/3 cup of milk—I actually use a little more than this. I start with 1/3 cup and then add a little more, a tablespoon at a time. No more than ½ cup milk total. I couldn’t get the dough to hold together with the 1/3 cup amount listed in the recipe.
·         1/2 cup sultanas (I use a mix of raisins, craisins and chopped dates. Whatever  I happen to have)
Preheat the oven to 350 degrees.
Sift together the flour and baking powder.   I don’t have a sifter, I just use a mesh strainer and tap it.
In a separate bowl, beat the butter until creamy. Add the sugar, beating until pale and fluffy.
Add the eggs, one at a time, then add the flour mixture and the milk. Sprinkle the raisins/dates, etc over the dough and gently fold them in.
 Drop by “mounds” on a baking sheet. You can sprinkle them with a couple of tablespoons of sugar, if you like.  Bake for 20 minutes.  Note: I tried rolling these out and using a cookie cutter, and they weren’t as good. I think I handled the dough too much and it made it tough. The original “drop” recipe is all you need.
 My mother-in-law served these with butter and home-made peach jam. The scones freeze really well (assuming there are any left over to freeze!) Good luck, and I hope you enjoy them.
Mary Kennedy

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