This week we all enjoyed an extra day to our weekend. Many of us refer to the weekend as May 2/4, but what is the reason for this holiday? Originally, May 24th was meant to celebrate the birth of Queen Victoria. After her death in 1901, an act was passed by the Parliament of Canada establishing the date as a legal holiday in Canada to be known as Victoria Day.

In honour of the late Queen, I thought I would share a recipe for some of the most delightful scones I have ever tasted. This recipe was given to me when my husband and I took a trip out east. We stayed at a lovely B&B in Cape Breton where the lady of the home made us an outstanding breakfast. I was so in love with the scones, that she wrote out her trusted recipe on a piece of note paper before we packed our bags. I still have that worn piece of paper with a funny little alligator on it. It is amazing how a hand written note makes me recall so many flavours from our trip come back to me just by looking at it.

Now, this recipe doesn’t get top marks for nutrition, but it does get top marks for food made with love. So do me a favour – enjoy your scone to the fullest, but don’t forget to eat your veggies later.

Murdena’s Scones

2 c flourscones
1/3 c sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/2 c shortening
4 tbsp butter
1 large egg, whisked
1/3 c milk
1/2 c currants

Preheat oven to 400°F. Combine dry ingredients in a bowl. Cream together shortening, butter, egg & milk in a large bowl. Fold dry ingredients into creamed ingredients. Once batter is mixed, add currants. Place parchment paper on baking sheet. Divide batter into 12 even scones & bake for 10 to 12 minutes. Serve with tea, cream & jam.