Archive | September 26, 2013

Grandpa Cumming’s Scone (s’gon) recipe from his bakery

2 cups flour
4 tsp baking powder
2 1/2 tablespoons  shortening
2 tablespoons sugar
3/4 cup of milk
1/2 – 1 cup raisins (optional)
1 egg (optional)

1. Heat oven to 450 degrees. Cut shortening into dry ingredients, Add liquid. (Egg should be added here if used.) Mix well.

2. Divide dough in half. Roll into balls Flatten each ball leaving center 3/4 inch high and sloping to 1/2 inch at outside edge. Cut into triangles. Place on ungreased or foil lined cookie sheet. Bake at 450 degrees for 5 minutes. Flip over and bake until brown.
Hint if you add the egg either reduce the milk or add a wee bit more flour because it gets really gooey otherwise.

Makes 8 -12.

My mom said good with raspberry jam. I like lemon curd.
And shame on you if you pronounce to rhyme with cone. It should rhyme with gone. As the lady at Scone Castle tells everyone. It’s the throne of Scone (pronounced s-cone) at Scone Castle (pronounced scoon) where you can buy scones in the tea shop (pronounced s’gone) .

Today’s reading


Queen of Cups 

Greeting the dawn, often alone, the heron is reputed to be gifted with psychic perception and reflection. The guardian of many esoteric secrets, it is said to stand at the gatewaybetween life and death and to act as mediator on the soul’s journey to the Celtic Otherworld and reincarnation. 


Drawing this card denotes someone who is deep, wise, knows when to be silent; is psychic, emotional, able to be solitary, but also able to impart wisdom with maturity and responsibility. 

Someone able to be still enough to receive gifts of wisdom. 

Tendency to day dreaming and over-passivity.