One hundred and sixteen


Finally some of my own family’s recipes.  I would call myself Canadian (and American – my dad’s side of the family is from the States), but far back there is a little English, Scottish, Swedish and Polish in me.  I e-mailed my nana for some family recipes and she send me her mom’s recipe for English scones.  Yesterday before work I got up early and made scones for breakfast.  So delicious!  I brought the leftovers in to work and they were a hit.  I got to feel like a real homemaker, asking everyone whether they wanted any fresh-baked scones I’d made that morning!

Scone with butter, jam and tea

Great Nana’s Scones (recipe e-mailed to me by my Nana):

“You have heard of Scones with clotted cream? I still make scones often (minus the cream) Her is the recipe for Scones…this is my mothers ‘s recipe that I still use.


3 cups sifted flour
2 teasp. baking powder
1 cup sugar
1 teasp. sal3/4 cup butter
1 cup raisins
1 egg well beaten
milk – almost one cup


1 egg yolk
2 tbls. milk

Sift flour baking powder, salt, sugar and salt. Cut butter until mixture is finely blended. Add raisins and mix well. Beat egg in measuring cup and add enough mile to fill one cup. Stir in flour mixture. Knead lightly and roll out to 3/4 thickness Cut into triangles Brush top with topping (egg yolk and milk) Bake at 450 degrees for 10 to 12 minutes. Delicious warm but good with butter and jam. Nana”


More verbal recipes – my brother’s girlfriend’s mom’s recipe for Chicken Schnitzel from the Czech Republic – řízek.