While I work on all those squash pie recipes you sent, I would like to share the first scone recipe I ever collected. It has been a favorite of mine for 41 years now.
As bit of an Anglophile during my teens, I was entranced by the idea of making scones to eat with tea. When I was 20 years old, I worked a summer at a bill collection agency and one of my co-workers was a pleasant Englishwoman named Mrs. Nabb, who said she had a good recipe for scones.
Now, of course, we find scones all over the place. You can buy them in coffee shops, bakeries and upscale food markets, and recipes for them are sprinkled plentifully in magazines and newspapers. Still I haven’t come across a recipe quite like these homey and chewy oat scones. With only 1 tablespoon of sugar, they are not a sweet item at all, so if your idea of a scone is something you can eat for dessert, well, these aren’t for you.
Mrs. Nabb said to cut the dough in, which I have always done, but you can use a round cutter if you wish.
Yields about six to eight large scones.
1 cup all-purpose flour
1 cup rolled oats
½ teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
¼ cup butter
½ cup milk
Preheat the oven to 425. Mix all the dry ingredients together in a bowl, then cut in the shortening with a pastry cutter or two knives. Dribble in the milk and toss the mixture until it all sticks together like biscuit dough. Flour a board and pat the dough out to a half-inch thick. Cut into wedges and lay on a greased baking sheet. Bake for 15 minutes, or until they are golden brown.