by Susan Fiore
(Verona, WI, U.S.)
This is the only recipe for fried scones I've ever seen, yet I got it many years ago from a Scottish 'war bride' who lived near us. I have no reason to believe it's not authentic, but am curious -- perhaps someone can explain about 'fried' vs. baked scones. (She pronounced it to rhyme with 'con', not 'gone'' nor 'stone'.)
Scones recipe from Lilly Patterson, c. 1960
Exactly as written:
3 cups flour
2 tsp. baking powder (heaping)
pinch baking soda
1 tsp. salt
6 tablespoons shortening
2 tablespoons sugar
Enough milk for a soft dough
Fry in large biscuit type shape.