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Charles the Butler uses this recipe at home when he serves afternoon
tea. Like most favourite recipes, it was passed down from a friend.

Yields 36 scones

Recipe courtesy of Charles MacPherson


  • 5 cups (1250 ml) all-purpose flour
  • 2½ Tbsp (35 ml) baking powder
  • 5 Tbsp (75 ml) sugar
  • ½ tsp (2.5 ml) salt
  • ½ lb (0.22 kg) butter
  • 3 large eggs, cold
  • 1¾ cups (430 ml) buttermilk


  1. Heat oven to 425°F (218°C).
  2. Measure dry ingredients into food processor.
  3. Cut butter into small pieces and add to food processor, pulse until it resembles course meal. Do not over pulse.
  4. In separate bowl, beat eggs and buttermilk with hand whisk. Reserve 3 tablespoons.
  5. Slowly run food processor, adding wet ingredients to dry until ball forms.
  6. Remove dough ball from food processor, place on floured counter, pat and roll gently. Do not over roll.
  7. Cut with flour-dipped cookie cutter (do not twist cutter).
  8. Place scones on cookie sheet, brush tops with reserved egg/milk mixture.
  9. Bake 17 to 20 minutes, until lightly brown.
MacPherson says, “I have added raisins or currants, and it’s a wonderful addition. Do this at the dry stage, one or two cups worth. This recipe can easily be cut in half for a smaller batch without fear.”

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