When we were growing up, 'Dad's scones' were a regular and much enjoyed feature of our lives. Somewhere between Irish soda bread and an afternoon tea type scone, Dad's scones tasted best straight from the oven dripping with real butter. Yum.I bake them every so often and right now I am tweaking the recipe somewhat to make them with vegan 'sour milk' instead of buttermilk. Mainly because I don't keep buttermilk in the house but always have rice milk. Also next time I'll be using spelt flour instead of wheat as it's just that bit healthier.
Dad's scones are the first recipe in our family recipe book. This was a great present I received from one of my favorite people in the world (and soon-to-be-blogger!), Becky. She took an old book and blanked out the pages, wrote in an occasional funny comment and left it to me to fill with whatever I chose. It's one of those things I would grab first if the house was on fire! I have recipes from my family and some friends and intend on passing it onto Maisie whenever she needs it.
The scones turned out well, not as well as Dad's, but that's not surprising.
Dad's Scones (original version)
12 tbsp stoneground brown flour
1 tbsp white flour
2/3 tbsp sugar
1 tsp salt
1 tsp bread soda
1 tsp baking powder
3 oz marge
buttermilk to wet
1. Mix all the dry ingredients.
2. Add the marge.
3. Add the buttermilk till it's almost sticky.
4. Make into square shapes and bake in oven for 10 or 15 minutes at 180 degrees C.
5. Eat with proper real butter (salted if possible) and add a slice of cheese if your're feeling savory or if there's any homemade jam in the house then go mad!