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Send Recipes Or Recipe Requests To: – for Nov. 26, 2009


You don’t often sit down to a plate of scones nowadays. They’re a simple treat from simpler days when more of us baked from scratch.

I made scones last week using a favourite recipe – see below – and started to wonder about the origin of the word. One theory is that the Scottish word came from the German schonbrot or “fine bread.” A quick Internet search turned up The Kitchen Project website which says the word scone may be derived from the Stone of Destiny, where Scottish kings were once crowned.

Anyone who loves scones, though, knows the last thing you’d compare them to is a stone. Scones are light and bread-like. Mostly they’re made with flour nowadays although The Kitchen Project notes that original scones would have been made with oats, griddle-baked and served in wedges.

You can find loads of great recipes online at www.kitchenproject.comincluding recipes for many different types of scones. Enjoy!


This is a recipe given to me by my sister and is delicious served with a thick, hot soup.

1 c. flour

4 tsp. baking powder

1/2 tsp. salt

1 tbsp. granulated sugar

1/8 tsp. nutmeg


2 tbsp. butter

1/2 c. cold mashed


1/2 c. milk

Sift first five ingredients. Cut in butter, stir in potatoes. Add milk and mix lightly to make a soft dough. Knead on a lightly floured surface. Pat to 1/2 inch thickness and cut with a cutter. Bake scones at 325F for about 12 to 15 minutes or until just golden brown. Turn once. Serve hot as biscuits or spread with honey or jam. Do you have favourite recipes your family especially enjoys in late autumn or early winter? Can we help you find a specific recipe? We love hearing from you each week!


Debbie Grenkow of St. Norbert sent us this terrific recipe for a pumpkin scone this fall.

2 c. flour

7 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/8 tsp. cloves

6 tbsp. cold butter

Cut butter with a pastry cutter into above ingredients or process in a food processor until it resembles cornmeal. Set aside.

1/2 c. pumpkin purée

3 tbsp. half-and-half cream

1 large egg


One of my most-used cookbooks is Simply in Season, published by Mennonite Central Committee in 2005. You’ll find this scone recipe in it. It’s easy to make and so delicious it’s sure to become one of your favourite recipes.

3-1/2 c. flour

1 c. walnuts or other

nuts (finely chopped)

4 tsp. baking powder

1 tsp. salt

Combine thoroughly.

2/3 c. butter (chilled)

Cut in until mixture resembles coarse crumbs.

1 c. milk

1/2 c. maple syrup

Stir in and work into soft dough; knead 5 to 6 times. Roll out to 1/2-inch thick round. Cut into 10 to 12 wedges. Place on a greased baking sheet. Bake in a preheated oven at 425F until golden (15 to 18 minutes). Serve immediately.

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Whisk together and fold into dry ingredients. Form into ball. On lightly floured surface shape into a 9” x 3” x 1”-thick rectangle. Cut into three equal squares. Cut each square diagonally to make six triangles. Bake at 400F for 15 minutes or until lightly browned. Cool.

To make icing:

1 c. icing sugar

Pinch of cinnamon and nutmeg

and ginger (optional)

Milk to make nice consistency (about 2 tbsp.)

Use brush to paint icing over the scone.


2 c. all-purpose flour

1/4 c. granulated

white sugar

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 c. unsalted butter,

cold and cut into pieces

1/2 c. crystallized

ginger, chopped into

small pieces

Zest of 1 large lemon

2/3 c. buttermilk

Preheat oven to 400F. Mix together flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blend until mixture resembles coarse crumbs. Add chopped crystallized ginger and lemon zest then stir in just enough buttermilk to form a soft dough. Knead lightly and roll out to a 1/2-inch thick round. You can cut circles or wedges as you prefer. Bake about 18 to 20 minutes until golden brown.



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