Scones and Mt. Vernon: An August Extravagance - Baltimore Post-ExaminerBaltimore Post-Examiner

Scones and Mt. Vernon: An August Extravagance

A walk through the Mt. Vernon district in Baltimore is a reminder of the decadence and luxury from decades now gone. These scone recipes from the past will take you back to such a time.

scones 011Lorraine’s Scones, 1960s

  • 1 1/3 cups flour
  • 3 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup butter
  • 1 egg, beaten
  • 4-6 tablespoons half and half
  • ½ cup raisins (I’ve substituted dried cranberries and cherries, fresh blueberries-okay if they get mushed- and chopped nuts. The younger crowd likes adding miniature chocolate chips).
  • 1 egg for glaze: optional

Heat oven to 400 degrees. Mix dry ingredients. Cut in butter. Stir in egg, half and half and raisins.

Turn onto a lightly floured board and knead ten times.

scones 002Divide the dough into two pieces. Roll into circles. Cut into 4 wedges. Place on ungreased baking sheet. Bake 10-12 minutes.

You can use parchment paper, but the bottoms won’t have a deep brown color.

Some thoughts:

  1. Cut the butter into 1-inch cubes and then chill in refrigerator until ready to add to dry ingredients. Use a pastry cutter or two table knives to cut the butter into the dry ingredients. The butter should be cut into pea-sized pieces before adding the wet ingredients.
  2. Scone shapes: for a round biscuit shaped size, roll the dough in a circle, ¼ to ½ inch in thickness. Cut with a biscuit or round cookie cutter. Place on parchment covered cookie sheets.
  3. I divide the recipe into two balls and shape each into a 7” or 8” circle.  With a sharp knife, make a line dividing the dough into two pieces, cutting only half way through the dough. Cut a second line across the dough, making 4 triangular wedges. If you want smaller pieces, make a third cut for 6 scones.

For those with families like mine, the powdered-sugar icing is not an option. Mix about ¼ to ½ cup powdered sugar with 2-4 tablespoons of milk, cream, water or lemon juice. If using lemon juice, add ½ tablespoon finally chopped or grated lemon rind. Goes well with blueberry scones.

scones 005Cream Devonshire Scones: Donna

  •  2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/3 cup butter-chilled
  • 1 egg-beaten
  • 1 teaspoon vanilla
  • ½ cup heave cream

Combine flour, sugar, baking powder, and salt. Cut in chilled butter. Add egg, vanilla and cream. (Don’t overmix). Shape into scones.

Take 1 egg and 1 tablespoon heavy whipping cream; mix together and brush on scones before baking. Bake at 375 degrees for 15 minutes. Serve plain or add powdered sugar glaze (see above).

Scones in the Park

Stately homes still over look the four small parks in the Mt. Vernon area of Baltimore. I wonder if the ladies from the surrounding residences ever had tea served in the parks? Would they dare? I would like to think so. Imagine white tablecloths and linen napkins, silver and pewter tea servers, and fine china plates filled with scones, butter, lemon curd, Devon clotted cream and freshly made jams, ready for a mid-morning indulgence. Add a quartet playing in the background, the impressive Washington Monument overlooking the gathering, a breeze rustling through shade trees, ladies with oversized hats, and light chatter filling the parks. Playful clouds add a touch of serenity.

All this from a scone!

Sometimes food is more than food.

About the author

Ann Marie Bezayiff

Ann Marie Bezayiff received her BA and MEd from the University of Washington in Seattle. She is an author, blogger, columnist and speaker. Her columns, “From the Olive Orchard” and “Recycled Recipes from Vintage Boxes”, appear in newspapers, newsletters and on Internet sites. Ann Marie has also demonstrated her recipes on local television. Currently she divides her time between Western Maryland and Texas. Contact the author.

Leave a Comment

Comment Policy