There she is. Nana, fatter, cuter, and more beloved than ever—mid-sentence I’m sure, explaining in detail, the right way to do something, anything–and that poor woman to her left, caught unsuspecting, on film forever. And she’s awfully orange, isn’t she? Poor dear. They seem to be sitting down for a spot of tea, and what could be better than a nice scone to have alongside that tea?
Practically nothing. And if you still have a boatload of Meyer Lemon Curd left in your cupboard, such as I do, you can serve some with these. It’s a win-win-win situation.
Did I mention that I’m tired? I don’t even know what I’m blathering on about.
Oh yeah, scones! This recipe is pretty simple really, and it’s much different than I remember making them at Cafe Royale, a wee little restaurant and coffee shop at Birdcage Walk in Citrus Heights. (Any ex-suburban 40ish-year-olds remember that place?) These use brown sugar and milk instead of the usual cream as well as an egg white in the dough mixture. In parentheses, the recipe has “Canada” in the title, so I did some very extensive internet research and came up with…nil. There are some Canadian scone recipes, but they bear little resemblance to what I’ve got on this card.
The important thing is not where these scones originated, but that I made them and have deemed them good eating. So let’s mix ‘em up! Mix dry ingredients in a large bowl (or mixer). In a large liquid measuring cup, combine the milk, egg white and butter and whisk together. Pour the wet ingredients into the dry and mix thoroughly.
Add whatever dried fruit you choose. Nana chose raisins. I chose dried cranberries. I like that sweet-tart thing.
Roll the dough out on a floured board or mat (I love my Tupperware mat!) to about a 1/2″ thickness.
Using a pastry cutter or knife, cut the dough into triangles or squares. We always made triangles at Cafe Royale, so that’s what I did too. Ah, the suburban 80’s memories of a bony, black haired goth girl.
Brush on some beaten egg yolk and sprinkle with sugar. I used that nice turbinado sugar to give it some crunch.
Bake at 350* until browned on top, about 15 minutes. Check the bottoms to make sure they are not getting too browned. Use parchment or a Silpat underneath–hard scones are just no good.
Doesn’t that egg yolk glaze and sugar on top just make them look tempting?
Mighty fine with a dollop of lemon curd. Also fine would be a dollop or two of Devonshire cream, if you can find it. Try them out, perfect for this Sunday’s brunch–or for your next ladies’ tea!
Nana’s (Canadian) Scones
3 cups (or more for flouring the board) flour
2 tsp baking powder
1 cup margarine (I used real butter, unsalted)
1 cup brown sugar
1 cup milk
1 cup raisins (or other dried fruit)
1 egg, separated
1-2 Tbsp Turbinado sugar, optional
Preheat oven to 350*. Line baking sheets with parchment paper or a Silpat.
Mix dry ingredients in a large bowl or in your mixer bowl. In a large measuring cup or bowl, whisk together the butter, milk and egg white. Pour into the dry ingredients and mix together thoroughly.
Turn the dough onto a flour-dusted board or rolling mat. Roll dough to a 1/2″ thickness and cut into triangles or squares using a pastry cutter or knife. Brush with the beaten egg yolk. Sprinkle with granulated sugar or Turbinado sugar if you have it.
Bake for approximately 15 minutes, or until the tops and bottoms are just golden.
Let cool slightly on a rack and serve with lemon curd or Devonshire cream.