Martha Bosley shares one of her recipes

When I lived in Pittsburgh, I worked as a hair stylist. When working with a client we talked about many things. We discussed hair of course, but other things too. Cooking was one of them.

Martha Bosley whose hair I styled for many years often brought me her special scones. She would make them when she planned a visit to her son because they were one of his favorite recipes.

I looked forward to those visits because she made a few extra scones to bring to me.

Martha and her husband Jack were able to travel all over the world. She brought her scone recipe back from England, where she has requested it from a restaurant owner.

Then Martha made it her own by changing it a little. She has given me permission to share it with you.

Martha’s Scones
2 cups sifted flour (more as needed)
½ teaspoon baking soda
2 teaspoons baking powder
1 scant teaspoon salt
1/3 cup sugar
¼ cup cold butter (cut into pieces)
1 cup cold buttermilk
¼ cup golden raisins
¼ cup fruit cake mix (chopped citrus)


Sift together flour, baking soda, baking powder and salt
Add sugar and stir together
Cut in the butter with a pastry blender
Dust raisins and citrus with a little flour and add to the flour and shortening mix
Gradually add buttermilk, mix quickly until batter holds together
Place on a floured surface and add more flour as needed until dough is no longer sticky

((Too much flour will make scones heavy, so be careful here)

Divide the dough into two parts and pat into circles of ½ inch thickness
Cut each circle into 6 wedges
Place on a greased cookie sheet
Optional-Sprinkle tops with cinnamon and sugar mixture
Bake in 400 degree oven for 10 to 12 minutes
Cool on a rack
Yields 12 scones
These freeze well

Thanks Martha for sharing a great scone recipe

Other scone recipes

Chocolate scones
Recipes and sharing

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