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Currant Scones

Cakes and Scones

Scones made with whole currants mixed-in.

Image: Alex Bray...

Original Receipt from the 'Wells Journal' - Friday 19 September 1930

Why is it. I wonder, that home made scones are not more popular in England, or at least in the more Southern parts. In Scotland and the most northern counties of England—Northumberland, Westmorland and Cumberland, scones (pronounced scons) are made fresh nearly every day and eaten buttered hot for tea.

There is certainly a “knack” to be learned, but that can easily be overcome. The great secret in scone-making is be quick, mix the ingredients quickly and lightly with a knife, roll out quickly and very lightly on a cold slab and bake in quick oven. Whenever an unexpected visitor arrives at tea time in the North, one member of the family quietly slips out and makes the scones and quick is the operation that I am sure the visitor never guesses who has made them.

Here are a few recipes to try; but remember the art of perfect scone making is not learned in one or two trials. Be prepared far not only one, but several failures. It will be worth it in the end, for once gained, the “knack” becomes power.

1 lb of flour, 1 teaspoonful each of bi-carbonate soda, cream of tartar anti golden syrup, 1 gill or more of milk, pinch salt. Mix lightly, roll out. Bake in quick oven for 10 minutes.

1lb. of flour, 1/4 lb. currants, 21/2 ozs. cornflower, 2oz. sugar, 2oz. butter, 1/2 pint milk.

1lb. flour, 1 gill of sour milk, 1 egg, 1 teaspoonful baking power, 1oz. butter, pinch of salt. A little sugar, mix dry ingredients together, make a well in centre, stir in egg well beaten and then the milt. Roll out to half-inch thickness. 10 —15 minutes.


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