Since the first time I came with my partner to Denver to visit her extended family, I have had the pleasure of taking part in her tradition of making scones with her aunt, Jane. While the scones bake, we wander in her garden. And when the scones are done, we eat them — almost straight from the oven, slathered in butter and preserves and with some sort of British tea. Truth be told, Annelise and Jane usually make the scones and talk about traveling or family history; I usually poke around Jane’s house, sit in the kitchen and listen to them banter or work on something for Jane on her computer. So, I’m not sure how legit it is for me to make this entry, but I thought I would anyway.

Annelise told me stories of Jane and the scones tradition before I ever came to Denver. She told of picking fresh raspberries from Jane’s bushes and folding them into the dough. She told of Jane’s house, filled with family heirlooms, arts and crafts from her many travels, and many pets of both fur and feather. When I first traveled to Denver with Annelise, she was strictly vegan. Her family accomodated her dietary choices with grace (something I always marveled at and admired), and this of course included the scones. These days we are less strict, and so eggs, butter and half and half have worked their back into the tradition. But, to honor Annelise’s experiences, she has asked me to include both recipes here.

I feel so lucky to be a part of the tradition now, even though I don’t really help make the scones. Regardless, I hope you all can enjoy the same pleasure I take from eating them.

Scones

adapted from Sunset Magazine’s Favorite Recipes, circa 1974

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 2 tablespoons sugar + more for sprinkling before baking
• 1/2 teaspoon salt
• 1/4 cup cold butter
• 2 eggs, beaten
• 1/3 cup half and half
• 1 eggs worth of Egg Replacer (or one egg’s worth of white)

Instructions:

1. Preheat the oven to 400 degrees.
2. Mix all dry ingredients together.
3. Cut in butter until small pebbles form.
4. Stir in eggs and half and half and mix until dough has formed.
5. Shape dough into a round disk about 1/2 inch think.
6. Cut into wedges and place on baking sheet.
7. Brush with Egg Replacer and sprinkle with sugar.
8. Bake for 15 minutes or until scones are golden brown.
9. Serve with butter, preserves and strong black tea.

Vegan Scones

adapted from recipe by Leslie Book — Aunt Jane told me to tell you all that she always uses vanilla soymilk, as it adds more flavor!

Ingredients:

• 3 cups flour
• 2 tablespoons baking powder
• 1/4 cup sugar + more for sprinkling before baking
• 1/2 teaspoon salt
• 1/2 cup cold margarine
• 2/3 cup vanilla soymilk
• 1 eggs worth of Egg Replacer

Instructions:

1. Preheat the oven to 450 degrees.
2. Mix all dry ingredients together.
3. Cut in cold margarine until small pebbles form.
4. Stir in egg replacer and vanilla soymilk and mix until dough has formed.
5. Shape dough into a round disk about 1/2 inch think.
6. Cut into wedges and place on baking sheet.
7. Brush with Egg Replacer and sprinkle with sugar.
8. Bake for 12-15 minutes or until scones are golden brown.
9. Serve with butter, preserves and strong black tea.