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Real Welsh Scones

Posted by astheroshe.

“Somebody’s boring me. I think it’s me.”
Dylan Thomas quotes (Welsh Poet, short-story Writer and Playwright, 1914-1953)

The Modern Baker, Nick Malgieri challenge.

many great recipes here-see one below

Myself and a group of bloggers ( none i know) have decided to bake our way thru all 150 recipes (?) of this book.

My recipe to tackle…… Real Welsh Scones, Quick Breads, page 52.

I have baked scones only once in school. However, I love them. My favorite, are the dried blueberry , from …Publix. I know! ..SHAME ON ME! However, they are light,and something about the texture, i love…and not dry as dust. I recently found out some Publix sweets are made by some one else off premises, and just baked in house. ( I will be on a mission ..along with finding the recipe for calypso cookies)

Basic ingredients – flour, sugar, milk, salt, egg, butter, cream of tarter.

Mix dry, cut in butter slowly to make course crumbs, add wet, mix. Very much like biscuits.

Here is a beautiful history and explanation of how to make Welsh Scones:


These scones can be served with butter, jam, curd, and tea.


Variations include: dried fruits, nuts, spices

I liked the flavor, however, they needed a topping. Too dry alone, or I over baked them. I think his recipe listed below i would love more…



Lemon Cornmeal Scones with Dried Cherries

Though I would probably eat (and enjoy) anything made from cornmeal, these scones are particular favorites. The flavor of the dried cherries really complements the slight sweetness of the cornmeal.

Makes 12 scones
2 cups all-purpose bleached flour
1 cup stone-ground yellow cornmeal
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
5 tablespoons unsalted butter
1 cup dried sour cherries, about 5 ounces
1 egg
1/2 cup milk
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract

1 cookie sheet or jelly-roll pan covered with parchment or foil

  1. Preheat oven to 450 degrees and set a rack in the middle level.
  2. Combine flour, cornmeal, sugar, baking powder and salt in a bowl.
  3. Cut butter into 12 pieces and rub evenly into dry ingredients, until mixture has the appearance of fine cornmeal. Add cherries.
  4. Whisk egg, milk, zest and vanilla together and stir into flour and butter mixture with a fork, to form a smooth dough.
  5. Divide the dough into 3 pieces and form each piece into a 5-inch disk. Using a sharp, floured knife, divide each disk into four wedges. Place on pan, leaving 2 inches between scones on all sides.

© 2000–2010 Nick Malgieri, All Rights Reserved. //



1. gaaarp - June 30, 2010
2. Kayte - May 30, 2010

Here’s my post for Real Welsh Scones…oh, my these were delicious! Definitely a time and again recipe! http://grandmaskitchentable.typepad.com/grandmas_kitchen_table/2010/05/modern-baker-real-welsh-scones.html

3. kclever - April 30, 2010
gaaarp - May 2, 2010

Weren’t these fantastic? I just bought the ingredients for the next three scones recipes, so I’ll be baking them soon. I can’t wait!

4. petra - April 29, 2010

This was another great recipe. Sort of like a shortcake. They are long gone now. Here is my blog on them.

5. Nick Malgieri - April 26, 2010

I can’t wait to let my friend Kyra who gave me the recipe know how much everyone liked them. She just got back from Cape Town where they celebrated her mother’s 99th birthday with three tea parties in a row, all with the same scones you made.
I love that you included the lemon cornmeal scones too, but those are a more “Americanized” type of scone, and very suitable for adding dried or candied fruit. Scones like the Welsh ones, other quick breads from the British Isles, and Irish soda bread all originated because they grew mainly soft what which doesn’t produce the best yeast-risen breads – they’re really meant to be bread substitutes…

6. gaaarp - April 25, 2010

Ladies and gentlemen, we have another winner. This was a great recipe. You can see my post here: http://wp.me/pwL3l-az

7. ap269 - April 22, 2010

Here’s my post about them: http://wp.me/pv1QP-B9. We really loved them and will definitely make them again!

8. AnneMarie - April 11, 2010

I too like dried blueberries in my scones, maybe I will try adding some to this recipe.

9. gaaarp - April 6, 2010

They are more like soda bread — heavy, not overly sweet. Or maybe underbaked biscotti. Have you ever made biscotti and tasted them after the first bake, before you crisp them up? It’s similar to that.

10. ap269 - April 6, 2010

I’ve never had scones, so I have no idea what to expect. Are they like thick cookies?

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