My go to scone recipe is the one my Irish grandmother used, and it's always been consistent and versatile. It calls for combining 1 1/2 cups flour, 2 tsp baking powder & 1/2 tsp salt in a bowl, and then cutting in 1/4 cup butter. Then I beat 1 egg in a small bowl, adding 1/2 cup buttermilk and then combining the wet and dry ingredients until just moistened, a sticky dough. Turn it out on floured board, dust it, fold it once, dust it again, then fold it, and then either shape it into a round and cut wedges or spoon out onto a pan as drop scones. Since finding Kate's buttermilk, these scones are even better, including the rise, though I leave out the salt in the recipe as it doesn't need it. I've used raisins, and other dried fruit, as well as spices, ham and cheese (leaving out the sugar for savory scones), but never fresh berries. I'll have to try them with the smaller, wild blueberries, they sound wonderful. My family's favorite way of eating them, is split in half and toasted in the toaster oven until golden, with butter and jam or honey. Mary, thanks for sharing your family recipe with all of us. It sounds like you're a long-time scone baker and aficionado! PJH

• Reply