Last year we introduced a new tradition, based on an old custom, by providing each student and member of staff with a currant bun on Founders’ Day. Read more about the significance of currant buns in the history of our School.
Understandably, this year we are unable to gather to celebrate the anniversary of our School’s opening. However, we encourage you all to create your own Founders’ Day experience…from the comfort of your own home.
Given the shortage of yeast on supermarket shelves, we asked one of our favourite Grammarians, Margaret Cornwell (Archer, 1951), to adapt a recipe especially for the occasion. This lady is very talented in the kitchen, having attended finishing school at the Invergowrie Homecraft Hostel in Victoria before studying at Le Cordon Bleu in London! Margaret kindly loaned us a copy of her Invergowrie Cook Book so we can share the original recipe with you (see photo gallery at bottom). We have converted the recipe to metric for ease of use and included the amount of currants Margaret recommends!
MARGARET CORNWELL’S CURRANT SCONE RECIPE
- ½ lb self-raising flour (220g)
- 1 teaspoon salt
- ¼ pint milk (1/2 cup)
- 1 level tablespoon butter, margarine, or lard
- 2 teaspoons caster sugar
- 1 tablespoon currants
Sift flour and salt. Soften butter slightly and rub it into flour. Mix into a light dough with milk. Turn on to a floured board, knead slightly until smooth surface appears. Roll out to ½ inch space between each scone. Glaze with an egg or milk and bake in a very hot oven 6-10 minutes, according to the size of the scone. (220 degrees celsius).
If you’re up for a bit more of a challenge, and can get your hands on some yeast, our School Chaplain, Reverend Jenny Willsher, shares her recipe for currant buns in this week’s DIY Chapel video.
Photo at top: Grammarians Emily Sturgess (2012), Sanchia Glaskin (1965), Margaret Cornwell (1951) and Gail Tregear (1957) in 2017. Margaret is pictured with her P&F Award for Outstanding Service to the School Community.