I don’t think I truly appreciated the nuances of a really good scone until my dad starting making them for me. Their crumbly texture, their not-too-sweet interior, the extra little dusting of sugar on top. My dad made them every time I’d visit him on vacation. The day after I’d arrive, I’d wake to the aroma of freshly-baked scones warm from the oven. It was a perfect way to start a vacation, and one that I will forever miss moving forward.

I lost my dad last weekend and along with his homemade scones, there is so much more I’ll miss. I’ll miss his voice on the other end of the phone, bringing us closer than the 1,000 miles that geographically separated us, and all the conversations in between. My dad was my everything.

I was “daddy’s little girl” in every sense of the word. He was my protector, my guard against the world. His words and actions always made me feel safe and secure, even in the most trying of times. In the week since his passing, I feel the loss in every breathe I take.

For me, comfort is often found in the kitchen and the loss of my dad is no exception. After all, it was my dad who taught me how to cook, and unknowingly led me down this path into the culinary world. The lessons and techniques he taught me will stay with me forever, and I’ll cherish his recipes even more now than before.

These were the first scones I ever made for my dad. Many years ago, when he visited me. They got his instant approval and have remained a staple for me ever since. And now, they’ll comfort me on the darkest of days. I miss you dad. Today, tomorrow and always.

whole-wheat scone with raisins

This recipe can easily be doubled to make 2 large scones (when necessary).

1/2 cup whole-wheat flour
1/4 cup plus 1 teaspoon flour
, divided

1/2 teaspoon baking powder

Pinch salt

1 tablespoon sugar, plus extra for dusting

1 tablespoon unsalted butter

1/8 teaspoon cinnamon

Zest of 1/4 orange

6 tablespoons plus 1 teaspoon milk (or cream), divided

1 tablespoon raisins

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, combine whole-wheat flour, 1/4 cup flour, baking powder, salt and sugar. Cut in butter until coarse crumbs form. Add cinnamon, orange zest and 
6 tablespoons milk or cream and combine until well blended.
3. In a small bowl, mix raisins with 1 teaspoon flour to coat and stir into mixture.

4. Turn dough out on lightly-floured surface and gently knead. Form into a circle and place on prepared baking sheet. Brush with remaining 1 teaspoon milk, and dust with sugar. Bake for 20-25 minutes until top is lightly golden brown. Allow to cool slightly before serving.

Makes 1 (large) scone.