Saturday, February 20, 2016

CHRISTINA ROSSETTI AND BERRY JAM SCONES Lent Madness 2016 Saintly Sprinkle Two

Christina Rossetti suffered from Graves Disease, depression, and breast cancer. In her Victorian Era it was vital for the sick to eat plenty of healthy foods including antioxidant-rich berries to strengthen the immune system. Christina encourages us to caretake with food and visits:

“The dear old woman in the lane 
is sick and sore with pains and aches, 
we’ll go to her this afternoon, 
and take her tea and eggs and cakes. 

We'll stop to make the kettle boil, 
and brew some tea, and set the tray, 
and poach an egg, and toast a cake,
and wheel her chair round, if we may.” 
                                                                          Delphi Complete Works of Christina Rossetti

(For further study, here's a good article about Christina Rossetti's Lenten Life.)

In honor and thanksgiving for the gift of Christina’s spiritually poetic legacy, bake these scones, bring them along with a package of tea, and get to visiting.


1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup quick rolled oats
¼ cup brown sugar
1 teaspoon cinnamon
1 stick (½ cup) butter
½ cup milk
¼ cup berry jam (any type or a mixture)
1 tablespoons butter, melted
1 tablespoon powdered sugar, optional


 1. Preheat oven to 400 degrees F.
 2. Combine flour, baking powder, salt, oats, brown sugar, and cinnamon in a large bowl.
 3. Cut in butter with a pastry blender or two knives until it’s mixed throughout.
 4. Pour in milk and stir with fork until just moistened.
 5. Knead with hands until all is mixed in.
 6. Place on lightly floured surface and knead four more times.
 7. Cut in half.
 8. With floured hands, pat half of dough ball into a 6-inch disk.
 9. Place on baking sheet with parchment paper.
10. Spread jam on top.
11. With floured hands, pat other half of dough ball into a 6-inch disk and carefully place on top of jam.
12. With a large sharp knife cut dough into eight wedges.
13. Brush dough with melted butter.
14. Bake for 20 to 25 minutes, until golden with lightly-browned edges.
15. If desired, shake powdered sugar over top.
16. Cool a bit, and then serve with tea, coffee, or milk.


Debra Carter said...

Looks yummy!

Anonymous said...

I know what I am making next weekend. Loved the details with the recipe. Thank you for the photos, too. I love scones!

Maria Nolletti Ross said...

Thanks Anonymous and Debra! You've talked me into making them again this weekend, too!