“Something about a scone” by Lisa JohnsonSomething about a scone

Posted by Lisa Johnson on Dec 28th, 2006
I’ve made this scone recipe dozens of times over the years. I don’t remember how I found the book, “Simply Scones,” by Leslie Weiner and Barbara Allbright, but the original recipe was called “Classic Cream Scones.”
It’s extremely rare that I bake with cream or even milk, because I don’t normally have them in the house. I use vanilla rice milk instead of regular milk in my everyday life, so my baking has adapted. This past Sunday, I visited a friend and saw her beautiful new baby girl for the first time. I brought along some scones, because her husband and son really like them.
I had given my friend the recipe previously, but when she made them, they didn’t taste the same. Her husband theorized that the difference might have been because she used regular milk instead of vanilla rice milk. He also thought that rice milk might be difficult to find. So I want to clarify for any of you who try this recipe, that rice milk should be pretty easy to find. It’s in most supermarkets and usually there is a cheaper store brand. If you use regular milk, you might want to add a bit more vanilla, maybe another 1/4 teaspoon and a bit more sugar, maybe 1 teaspoon. These scones are slightly sweet and have a nice texture.
I’ve also added more flour than called for in the original recipe. It makes the dough much easier to handle. I use raisins instead of currants and eliminated the egg glaze. The rest of the changes make me think of my first year in law school — procedure versus substance. In law, procedure can impact substance in a big way. If you don’t follow it, your case can go terribly wrong.
In baking, I find that procedure is far more forgiving. If I followed all recipe directions completely, I would probably never bake at all. It would be far too time consuming. I love to bake, but my enjoyment can be easily ruined when the process becomes complicated. Many scone recipes say that the butter has to be chilled and you cut it into the mixture of dry ingredients. I find this very process very annoying. To quote Hall & Oates, “I don’t go for that, no. No can do.” This may be some kind of scone blasphemy, but so be it. I melt the butter. Unlike many things in life, when making scones, the end really does justify the means. These scones are very easy to make and they come out just fine.
The total cooking and preparation time is just over half an hour. Scones are a nice self-indulgent snack served warm on a cold winter morning and a great treat to bring for holiday gatherings. Enjoy!
Raisin scones
Makes about 8 large scones. However, you can cut into smaller pieces to make more scones or use cookie cutters to make different shapes.
1/3 cup = 5 tablespoons butter (melted)
1 large egg