My Mother, my friend so dear,
Throughout my life you’re always near.
A tender smile to guide my way,
You’re the sunshine to light my day.
~ Anon.

Classic Scones


2 Cups all-purpose flour

¼ Cup sugar

2 T Baking Powder

1/8 t salt

1/3 cup unsalted butter, cut into small cubes

½ Cup heavy cream

1 Large egg

1 ½ t vanilla extract

½ cup raisins or currants


Preheat oven to 425 degrees.  Lightly butter a cookie sheet.

In a mixing bowl, stir together the flour, sugar, baking powder, and salt.  Add the chilled butter cubes to the flour mixture and incorporate with a pastry blender or with two knives cutting across each other.  Keep cutting the butter into the flour until you have coarse crumbs.

In a small bowl stir together egg, cream, and vanilla.  Add wet ingredients to dry ingredients and toss with a spoon to mix together.  Stir in raisins.  Turn finished dough out onto a floured work surface, and pat the dough into a uniform ½” thickness.  Using a 2.5” round cooking cutter, form the scones.  Place on a buttered cooking sheet.

Bake at 425 degrees for 13 to 15 minutes, until lightly browned on top.  Remove from the oven and use a spatula to transfer the scones to a cooling rack.

Eat right away warm with your favorite fruit preserves, or let cool completely and seal them in plastic wrap to serve later.

Delicious Jams and Preserves Beyond your Imaginings!

Citrus Curd

This citrus curd is a wonderful accompaniment to my classic scones.  I think the freshness of the citrus offsets the creamy, buttery taste of the scones nicely.


2 Large eggs plus 2 egg yolks

¾ cup sugar

1/3-cup fresh squeezed lemon juice

1/3 cup fresh-squeezed orange juice

1 t lemon zest

1 t orange zest

Pinch of salt

1/3 cup of unsalted butter, cut into cubes


Put eggs and egg yolks in a bowl and whisk to combine.  Place a saucepan over medium heat, and add eggs to the pan.  Add lemon juice, orange juice, lemon zest, orange zest, sugar, butter, and a pinch of salt.  Whisk the mixture continuously until it starts to bubble and thicken.  Remove from heat and transfer to a heatproof bowl.  Let cool slightly, then cover with plastic wrap and place in the refrigerator.