Hi there! I’m Rose, Mandy’s neighbor, friend and fellow foodie! As a guest blogger on My Daughter’s Apron, I’m sharing my Aunt Molly’s scone recipe with you all. As a little girl, I always loved going to my aunt’s house just to have her scones…so yummy! When I got married, I asked Aunt Molly for her recipe and she replied that she doesn’t have a recipe — just adds the ingredients as she goes! So the next time she made her scones she wrote down the ingredients and amounts of each. This is the recipe she passed on to me which I am now passing on to all of you! Enjoy!
In a stand mixer*, add the first 5 ingredients and combine. Mix in eggs and blend well. Lastly add the currants, stirring to combine. Roll out the dough on a floured surface to ½” thickness. Using a large (2½”) circle cookie cutter, cut the dough into circles. Bake on a parchment lined baking sheet in a preheated 450⁰ oven for 12 minutes.
*If you don’t have a stand mixer, you can make these by hand. Follow same instructions as above but stir using a wooden spoon. However, you may need to get your hands “dirty” by mixing the ingredients by hand to form a nice dough.
A little tea and jam with your scones perhaps?
4½ tsp baking powder
1 tsp salt
3 cups self-rising flour
2 sticks cold, unsalted butter, cut into ¼ cubes
½ cup sugar
3 eggs, beaten
1 cup currants**
Makes roughly 16 scones.
**You can substitute other dried fruit such as dried cranberries, chopped dried apricots, raisins, etc.