Bernadette Robinson’s Devonshire Scones

Bernadette moved to Fenelon Falls in 2014, and enjoyed being close to her family in retirement. She joined quilting groups in Fenelon Falls and Baddow, and was an active member of the Fenelon Falls Horticultural Society. She loved children, and used her skills as a child care worker to volunteer at Langton Public School. She served on the board of Kawartha Heritage, an historical society that helped at Maryboro Lodge Museum. She recruited and mentored young students as they served at Afternoon Tea, and acted as the weekly greeter.

Before moving to Fenelon Falls, Bernadette worked at the Devonshire Inn on the Lake in Wellington, Prince Edward County from 2007 to 2014, where she picked up a favourite scone recipe. She often baked these scones for Sunday breakfast. She often liked to substitute cranberries or raisins for the currants in the recipe.

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cups cold butter, cut into cubes
  • 1 cup buttermilk
  • 1 cup currants
  • 1 teaspoon orange zest

Directions

  • Mix dry ingredients together.
  • Cut in butter.
  • Add currants and orange zest.
  • Add buttermilk.
  • Form into a ball and knead 8-10 times.
  • Roll out, using biscuit cutter to form scones.
  • Place on an ungreased cookie sheet and bake 13 minutes at 450 F.

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