Scones better than you have ever tasted

Today I would like to share something my grandmother always made that may sound like something you have had but you haven’t tasted scones like this.  You won’t go back to the dry, crumbly scones that you have always known.

My Grandmother’s Mother was from Scotland and tea and scones (pronounced ‘skän) was something my Grandmother always brought when she visited.  The scones she made were made on the griddle and not baked in the oven like the ones that everyone has eaten. Below is her recipe with a few changes that I have made. As anyone who knows how I cook I don’t measure so this is my best attempt at quantities.

4 cups flour

1-1.5 cup sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup raisins

2 tablespoons of Crisco (I substitute 1 stick of butter or margarine)

2 teaspoons of vanilla

1 to 1.5 cup milk

Soak the raisins in hot water to soften them up. After they are soft pour off water. Mix all the ingredients together making sure the Crisco or butter is mixed in well.  Then add the milk to the point of having a sticky batter that can be rolled out with a rolling pin. Spread the mixture out on a floured cutting board or large surface to roll out.  Roll out to a ½-3/4 inch thickness. You have to dust the mixture with flour to keep it from sticking to the rolling pin.  Heat an electric griddle to 350 or a griddle on the stove at a low setting.  Cut the round scones to about a 2-inch diameter. Place on hot griddle and turn over when the bottoms are nice and brown.  The time depends on your griddle but mine only take 5 or 6 minutes to a side.  When they are done butter one while it is still hot and enjoy.  I keep mine in a zip lock bag after they cool to keep them moist. If you family is like mine they will be gone in a day or two.

P.S.

I have added some photos I took yesterday morning of the covered dock at Lake Elkhorn.