Sweet White Scones. New Music From Two Wounded Birds.

This is worth it just for “MY Eye! My Only Eye!”. Cracks me up.

Of course, Skittles has nothing to do with Scones apart from the fact that they both start with S.

Big debate in my house: Sc-OWN or s-CON.

I’m a scown person myself.

I once had a friend in Texas, who was from England, who made scones for every gathering. I still think of her when I whip up a batch.

You’ll love these light, sweet scones. So good layered with cream and jam and accompanied by a steaming cup of tea.

Sweet White Scones


7 cups/900g/2 lb flour
pinch of salt
1/4 cup/50g/2oz granulated sugar
3 teaspoons baking powder
175g/6oz butter, cubed
3 eggs
425ml milk


1 egg, beaten
granulated sugar


1. Preheat oven to 475℉/250℃

2. Sift all dry ingredients together in a large bowl. Rub in the butter (I did this in the food processor).

3. Beat eggs with the milk and add all at once to the dry ingredients. Mix to a soft dough. Turn out onto a floured surface.

4. Knead dough lightly, just enough to shape into a 1-inch thick round. With a cutter or knife cut into scones. Brush the tops with the egg wash and dip tops in granulated sugar.

5. Place on an ungreased baking sheet and bake in the hot oven for 10 to 12 minutes until golden brown on top.

6. Cool scones on a wire rack. Serve warm split in half and slathered with jam and butter and/or clotted or whipped cream.

Makes 18 to 20 scones

Recipe from Darina Allen’s Ballymaloe Cookery Course Cookbook

New favorite of mine.

Two Wounded Birds.

Cool, catchy, and fun. Feels like the sun shining on one’s face.

Two Wounded Birds’ self titled debut album is due out on June 11th. Learn more about the band here where you can also pre-order the cd. Summer UK tour dates are on the band’s Website.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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2 Responses to Sweet White Scones. New Music From Two Wounded Birds.

  1. Adam says:

    I go through phases of making one thing a lot and at the moment if I make a desert it’s a fruit cobbler with a lovely light scone (skon) topping that makes a lovely scone on its own too (although they’re even nicer over a tray of apricots or peaches with blueberries) – 110g flour, 40g ground almonds, 80g butter, 2 tsp baking powder, 1 tblsp sgar, pinch of salt, 140ml sour cream. Rub the butter into the dry ingredients until you have breacrumb like mixture, mix to a dough with the sour cream. They are just on the sweet side of plain but only just – very light and lovely. Recipe from Nigel Slater – The kitchen diaries.

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