Guest Blogger: Sarah Bancroft and Her Girls Make Heavenly Scones - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Blogger: Sarah Bancroft and Her Girls Make Heavenly Scones

Hi! I’m Sarah Ban­croft – Ceri and Laura and I all worked together at Fash­ion mag­a­zine for many years, before we all became hooked on the web. They were kind enough to invite me to be today’s guest blog­ger (in my other life, I’m a mom of two and founder/editor of lifestyle web­site So here goes!
I adapted this recipe from Joy Road Cater­ing in B..C.'s Okana­gan, and I've never found a bet­ter, faster, eas­ier, fluffier scone. You can make your own but­ter­milk in a pinch (just add lemon juice to milk and let sit overnight) but if you have time, buy some. The recipe makes 24 small ones, so we took some to a din­ner party that night, in a wooden cheese box lined in butcher's paper (my hus­band is a food styl­ist after all)– per­fect break­fast for a hun­gover hostess!

Heav­enly Scones

4 C flour
2 Tbsp + 2 tsp bak­ing pow­der
1tsp salt
1/2 C sugar
Zest of one lemon (prefer­ably organic)
1.5 C frozen berries
1/2 C cold but­ter
1 3/4 C but­ter­milk
4 fresh eggs
2 Tbsp icing sugar


Pre­heat oven to 450 degrees
Sift dry ingre­di­ents together in a large bowl.
Grate in but­ter (or cut in finely with fin­gers).
Add lemon zest and fruit and toss lightly with hands.
Mix eggs and but­ter­milk together in a small bowl and add to mix­ture.
Stir until all flour is absorbed, but don’t over­mix.
Place small dol­lops of bat­ter on a Silpat-lined bak­ing sheet (I use indus­trial sized ones that fit 12).
Bake for 15–20 min­utes until browned and crispy.
Dust with icing sugar and serve.
Makes 24 2-inch scones.
Mak­ing scones on Sat­ur­day morn­ing with my daugh­ter Emmanuelle. Risk­ing sound­ing like Gwyneth Paltrow's GOOP, we picked organic rasp­ber­ries from our gar­den on Fri­day and needed some­thing to do with them.  After sift­ing the flour (step 1) Em says, " I need to take a lit­tle break" and leaves the kitchen to watch car­toons.  Four years old and already work­ing to rule.

Em re-emerges 10 min­utes later and asks to hold an egg. She loves hold­ing eggs. Mater­nal instincts? These ones are from a farm on Bowen Island, B.C. where we pick them up from an out­door fridge and leave $3 in the box.

"I like the messy part" Em says, cut­ting in the but­ter with her hands in a cloud of flour.

They started out a rasp­berry lemon scones but I added blue­ber­ries I found in the freezer from one of my husband's recent jobs. Other times I’ve made them savoury with chunks of proscuitto and asi­ago (but the kids like fruit better).

Char­lie, our 1-year old, approves.

Tip: Even your worst bak­ing dis­as­ters will look bet­ter dusted in pow­dered sugar, on a resin plat­ter. Emmanuelle asks for another scone. "Is three a lot?" she says. “Not really,” I reply.
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One Comment

  1. Jan says:

    I just made these. They are absolutely fan­tas­tic. I used 3 cups of spelt flour and 1 cup of white flour as my friends at SPC have taught me to make it health­ier! I used 11/2 cups of fresh blue­ber­ries instead of frozen fruit.…one of my kids is sick and I'm think­ing antiox­i­dants. They turned out so light and fluffy I have to admit I ate 3.…oops. My daugh­ter has a fever and after a bowl of chicken soup gob­bled up two. My son said ewww blue­ber­ries then took one and ate all around the blueberries.…ugh. Next batch I am doing 1/2 the batch with whole blue­ber­ries, then puree­ing the rest of the blue­ber­ries and sneak­ing them in for my son. I know, cheating.….but I did try it the proper way first.….wish me luck…ha!

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