Auntie Hannah’s Scones: Comfort Food for Missionaries
A friend asked me for the recipe, and I thought, “If something is that good, why keep it a secret?”
(Courtesy of my cousin, Mary.)
It’s really my mom’s easy soda bread recipe.
- 3 cups of self-rising flour.
Add 1 1/2 teaspoons of baking powder, & 1/2 teaspoon of salt per cup of all purpose flour)
- 1 large egg
- 1 tablespoon of vegetable oil
- 1/2 to 3/4 cup of sugar depending on how sweet u want them. (I use 3/4).
- raisins. I never measure. Add a handful at a time until u think there’s enough.
- milk. I never measure that either. Lol. Start with a 1 1/4 cup of milk, then combine gently. It should be sticky but not too wet. Add a little more milk until u get it to that consistency. If u think it’s too sticky, just add a little more flour.
If u use whole milk, add a good tablespoon of sour cream (if u have it). It’s fine if you don’t add it. Also, if u have buttermilk, that’s good too but u don’t need then sour cream.
What pan to use.
I use a sectioned off scone pan but u can just take the dough and form a round, pat it down, and then cut sections.
Sprinkle sugar on the top.
Put a little oil and flour on a cookie sheet and place the scones on the sheet.
Bake at 350 degrees for 1/2 hour.
You can also make a soda bread and put the dough in a 8 inch oiled cake pan and bake for 1 hour.
Like my mom, I'm not big on measuring. That's why your mom was such a great baker. She measured.