These were interesting. Graham flour has definitely fallen out of favour, but it lends a great texture and taste. These were very tender. They are a bit plain to eat on their own, but were perfect with jam.
Scotch Graham Scones
pg 28 The Laura Secord Canadian Cookbook
An authentic recipe found in the handwritten cookbook of a Zorra township homemaker whose forbears were among the Scottish settlers who pioneered in this area near Woodstock, Ontario in the early nineteenth century.
Originally baked on a girdle (griddle), scones cook perfectly in today’s modern skillets.
Preheat oven to 450˚ F.
Sift or blend together:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup graham flour
1/3 cup granulated sugar
With a pastry blender or two knives, cut in until crumbly:
1/2 cup shortening
Break into a measuring cup and beat with a fork
1 egg (egg replacer)
Pour off about 1 tablespoon of egg into a saucer (I didn’t bother). Fill measuring cup into 2/3 mark with water.
With a fork, stir this liquid into flour mixture to make a soft, slightly sticky dough.
Turn dough out on a lightly floured surface and knead gently 8 to 10 times. Roll out or pat 1/2 inch thick. Cut into wedges. Brush tops with reserved egg (I used almond milk). Bake on ungreased baking sheet in 450˚ oven for 12 to 15 minutes, or until light golden brown.
Serve warm, with butter and homemade jam or jelly.
Makes 8 to 10 scones.