Plenty a visit home was spent sitting around Uncle Jon’s kitchen table, waiting for his famous Sunday Scones to come out of the oven and on to the heavy round wooden table, where everyone was busy loudly debating or discussing something of note on that given day.
I usually sat quietly in my spot, listening, but very rarely participating in the crazy banter. As a natural introvert, I’m big on listening and focusing on my nibbling! I preferred to quietly eye the homemade Seville orange marmalade or the clotted cream that sometimes appeared on the table. I almost always ate mine exactly the same way. Split the scone, butter both sides, ample dollop of orange marmalade smeared generously all over my still warm scone. Then into my mouth they go. They were always something to look forward too. Something special. Something worth waiting for.
A long time family friend, Uncle Jon has since passed away, but he left some wonderful food memories. The countless Sunday dinners and fresh homemade baked scones.
I have two of his recipes, his famous Sunday scones and a dish he called “Lybian Luciousness”. I have an old photocopy of Lybian Luciousness, the paper has yellowed, the ink faded, the paper well creased from countless foldings and well stained from mystery ingredients. It sits tucked away, in my kitchen book, not forgotten, but preserved and cherished, safely hidden until the next urge to cook it strikes. I always smile when I unfold this recipe, it brings back the fondest of memories of the very first time I experienced it in all its glory.
This story will be to share on another day, when I decide its time to skip down memory lane with Lybian Luciousness as my destination.
Today, it’s all about Uncle Jon’s fresh homemade baked scones. Boy, were they good! I think mine are pretty darn good too, but you know how it goes, they’re never quite exactly the same. And that’s the way it should be.
Thank You Uncle Jon, for all the great memories and your famous Sunday Scones! And No, he didn’t call them that, it’s what I call them, cause they were that good. I really miss those meals shared at his kitchen table, but not as much as I miss him.
Turn your ovens on and get your flour out, it’s time for some Fresh Homemade Baked Scones!
- 2 cups unsifted regular all purpose flour
- 3 teaspoons baking powder
- 2 tablespoons demerara sugar (brown works too)
- ½ teaspoon salt
- 4 tablespoons butter (or more to taste)
- 2 large eggs, beaten
- ⅓ cup 15% heavy cream
- 2 teaspoons demerara sugar to sprinkle
- ½ teaspoon vanilla
- handful of dried currants
- pinch of freshly grated nutmeg
- pinch of cinnamon
- Preheat oven to 400F.
- In a bowl combine flour, baking powder, sugar and salt.
- Cut in butter until it resembles fine crumbs.
- Add currants, nutmeg and cinnamon, if using.
- Add eggs and vanilla to cream and beat.
- Pour cream and egg mixture into flour mixture and stir just until the dough starts to pull together. You don't want to overwork this dough, be gentle.
- Turn out to lightly floured board and knead until it just comes together. This should not take long, minimal work should be done. Overworking the dough makes it tough.
- Pat or roll out dough. I pat the dough gently with my hands to form a round circle.
- Cut into wedges.
- Place on ungreased baking sheet.
- Brush tops of scones with a little of the reserved egg and cream mixture and sprinkle with sugar.
- Bake at 400F for 15 min or until nicely browned.
- Serve with butter, clotted cream and preserves!