Great Grandma’s Scones served on Grandma’s China

“This recipe is from my Great Grandma Calla, it’s likely she served these with her afternoon tea.” – April Ferre


Course: Biscuits
Cuisine: English


  • 2 Cups Flour Sifted
  • 4 Teaspoons Baking Powder
  • 2 Tablespoons Sugar
  • 3/4 Teaspoon Salt
  • 1/2 Cup Raisins or Currants
  • 1/4 Cup plus 2 Tablespoons Shortening
  • 1 Egg
  • About 2/3 Cup Milk
  • Butter
  • Jam (Raspberry Recommended)


  • Sift flour, baking powder, sugar and salt together.
  • Cut or blend in shortening. Add raisins.
  • Put egg in cup and beat with a fork. Fill with milk and beat a little more. Add to flour mixture bit by bit. Add enough milk to make a soft dough. You may or may not use all the egg/milk mixture.
  • Divide into two pieces and flatten each to about 1-inch thickness. Cut each into 4 wedge-shaped pieces.
  • Bake 15 minutes at 450 degrees.
  • While still hot, split nearly through and spread with butter and about 1 tablespoon raspberry jam. Makes 8 scones.

Early 1900s Recipe – Calla Stacker