In my husband’s family, it is a tradition to have morning tea. That is, a cup of hot tea with a scone of two with butter or jam. My husband’s paternal grandmother was a brilliant farmhouse cook and used an old wood burning stove – one that was without thermostat or temperature gauge. Yet she cooked everything to perfection, testing the temperature only with the back of her hand. Wouldn’t we all love that skill? Granny Mac was of German heritage, so perhaps her cooking skills came from a background of generations of women cooking in the kitchen? Or perhaps from necessity?
Together with her husband, they owned a dairy farm atop ‘Clear Mountain’, so it is self-evident that there was plenty of fresh cream available. Thus, making scones was a way to supplement the farm’s income and feed Granny Mac’s ten hungry children at morning tea time. This same recipe made the scones served to the State of Queensland’s Governor, as well as many tourists, or day trippers, in the 1950’s, who drove up the steep, Clear Mountain Road, for a weekend picnic. This is that never-fail secret family recipe!
Granny Mac’s Scones
NB. the quantities of ingredients were never measured by the original cook, just estimated. However, for the rest of us, I have provided the following measurements:
2 1/4 cup Self Raising* flour
*(Self raising flour can easily be made by combining 2 teaspoons of baking powder per cup of plain flour and sift well)
1 tsp baking powder
3/4 cup milk
3/4 cup cream
Optional: a good handful of currants/sultanas/chopped dates – my kids love that)
- In a large bowl, place all the dry ingredients, (and fruit), and stir to mix thoroughly.
“Cut” the wet ingredients into the mix by stirring thoroughly with the blade of a flat butter knife.
Knead mix a little with extra flour, if needed. (You will want a dough that is smooth enough to handle, but not too dry)
Roll or pat out on a floured board, to 1 inch high (no less)
Cut 6 cm rounds with a scone cutter or as Granny Mac used: a used, empty, small baked beans tin, (cleaned and dried, of course)!
Bake 12 -15 minutes @ 210 degrees on a metal scone tray
Delightful served with butter or jam and cream.
Best eaten while hot, however they do freeze well.
Is there a traditional recipe within your family heritage? Do you still make this food?
Will you keep up this tradition for generations to come?
Something to ponder about….