Scone
Grace Boyce (nee McFadden), my Donegal-born-and-bred mother-in-law, frequently baked scone that was served to her guests with their tea. One of her sons studied the way she mixed the ingredients and documented it for future generations. It is found below.
2 ½ cups of flour
1/3 cup of sugar
4 tsp baking powder
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2 large eggs beaten
¼ cup of milk
3 tbsp melted butter
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¼ cup more milk
1 ½ cups of raisins
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Mix dry ingredients- then add the rest
Poke the raisins down in batter so they don’t taste burnt
Form into a round loaf
(Batter should be sticky but holding together)
Spread batter on greased pan with sprinkling of flour
Bake at 350 for 50 min
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OK… Now you can slice it and have it with a “cuppa tay!”
Note that Grace always pronounced the word “scone” as most Irish do…it rhymes with “gone” and not like “bone” which is how most Americans pronounce it. How do you pronounce it?
Many other scone recipes are available if you search on:
Scone
Scone
Hi Tom,
Thank you for all of this lovely history. My family has recently been traced to Culdaff Inishowen and I just returned from a trip with my parents and brother. Would you have any knowledge of the Cloncha Church and the Lynch and Carlin Families.
Thank you for this recipe. My grandmother was from Donegal, and I was raised pronouncing scone as rhyming with “gone” too.
I miss her terribly and just the smell of this scon takes me back to her.
Thank you for Sharing!