The origin of scones is debatable. I like to believe it comes from the Stone of Destiny (Scone) where the kings of Scotland were crowned. Scone was the name given for the Scottish bread made from oats and cooked either on an open fire or on the griddle. I had an opportunity to travel to Scotland twice and ate as many scones as possible. I also collected scone recipes. As it turns out, I could never get the recipes to taste as good as I remembered them tasting in Scotland. After many failed attempts in the kitchen I settled on this combination of ingredients which includes oatmeal. You may cut them into any shapes you wish. Round biscuit cutters or a large drinking glass work well for shaping round scones. These are triangle shaped, golden in color and soft inside.
1 1/2 cups white flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup sugar
1/3 cup butter (margarine or shortening substitute nicely)
1/2 cup oatmeal (old fashioned...not quick oats)
1/4 cup currents
2/3 cup buttermilk
milk and confectioners sugar
Preheat oven to 425 degrees F.
Sift together flour, baking powder, salt and sugar into bowl. This scone is not sweet. If you like a sugary scone add another tablespoon or two of sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats and currents (substitute raisins for currents?). Add buttermilk and stir until dry ingredients are just moist.
Turn out onto lightly floured surface. Fold dough and knead a couple of times then form into a 1-inch thick square. Cut into four triangles. Brush lightly with milk. Sprinkle with confectioners sugar and place on an un-greased cookie sheet. Bake for 15 to 17 minutes or until done. Serve warm from the oven with sweet butter and jam or lemon curd.
Makes 4 triangle scones.
Published in the Ojai Valley News April 16, 2010.