Growing up in Canada, a Sunday afternoon tea of drop scones was one of my favorite meals. When we lived in Williamstown, Ontario (for only one year!) we had a huge house on a large property surrounded by maple trees that my dad tapped for syrup. Drop scones in the upstairs den was the one meal when we were allowed to be really indulgent. I slathered my scones in butter till they oozed, then heaped jam on top. I loved living there and was very sad when I had to say good-bye to my friends right after my 6th birthday when we came back to England to live.
When we lived in Williamstown, Ontario, I always made drop scones on Sunday for tea. The manse was a beautiful house – huge. We were warned when we moved in that the hardwood floor in the living room had just been refinished and told we were not to scratch it! So, we didn’t use the living room. We did venture in there at Christmas! We had a ‘den’ upstairs where we had the TV and this is where we ate our drop scones served with strawberry jam.Drop Scones from Tried Favourites Cookery Book which was given to me by Grannie Boston in 1960.
- 1lb flour
- 2 ozs butter
- 1/2 oz sugar
- 1 tea sp. bicarbonate of soda
- 1 1/2 tea sp. cream of tartar
- pinch salt
- Milk to make into not too stiff dough
- Put flour into basin with sugar
- rub in butter
- add salt
- with a knife mix in the milk, as this makes the scones lighter.
- Drop by spoonfuls onto hot griddle (I used a cast iron frypan) I haven’t made these for years – too bad!
The mixture needs to be thicker than pancake mix as you want the drop scones to stay in a little puddle on the griddle. After dropping the mix onto the pan, rather than tipping it to make the mix fill the bottom of the pan like a pancake, the idea is that the drop scones stay in one place and rise, like a crumpet. I notice Mom’s recipe doesn’t have any eggs (unless she forgot to mention eggs in the ingredients!)
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