Dear Sun Spots: The Sun Journal special sections department is looking for stories from Maine’s veterans who would be willing to share their memories with our readers. The special supplement will be published on Veterans Day, Nov. 11. If you participated in any war in any capacity from Pearl Harbor to Korea to Vietnam, to the Gulf War or current Iraq war, we would love to hear from you. Please consider sharing your stories and photos with others on Veterans Day. Please contact Denise Scammon at 689-2997 or 1(800) 482-0759, ext. 1297 for more information. We are looking forward to hearing from all those veterans out there and would deem it an honor to share your stories/recollections and photos with readers. – Denise Scammon, Special Sections managing editor, Sun Journal, Lewiston.

Dear Sun Spots: A few years ago you had a recipe for scones from Joan’s at Bookland, now Mr. Paperback. I have lost the recipe. Could you repeat it please. Thanks. – J.M., No Town.

In addition to responses from readers, Sun Spots checked in with Mr. Paperback who say sadly, Joan’s is no longer in business and the store is seeking another cafe to fill the slot. Sun Spots did not locate the recipe you are seeking. However, hopefully the following will tide you over until a reader might be able to. These appeared in the Nov. 2, 2004 column:

Traditional English scones, which yields 10 scones. Ingredients: 2½ cups all-purpose flour; ½ cup bread flour; 6 tablespoons sugar; 1½ tablespoons baking powder; ¾ teaspoon salt; 4½ tablespoons unsalted butter, chilled and cut in pieces; 1 cup whole milk; 2 large eggs; 1 large egg yolk; 1 cup raisins (optional); 1 egg yolk beaten with 2 tablespoons water for glaze; strawberry preserves.

Method: Preheat oven to 375 degrees. Butter and flour a large, heavy cookie sheet. Mix the first five ingredients in large bowl. Cut in the butter until the mixture resembles fine meal. Stir in the milk, 2 eggs and 1 egg yolk. Add the raisins. Mix until thoroughly incorporated. Turn dough out onto lightly floured surface. Roll the dough into a 1-inch thick round. Cut out rounds using floured 3-inch round cookie cutter. Gather scraps and re-form into a 1-inch thick round. Cut out more rounds. Transfer the rounds to the prepared cookie sheet, spacing evenly. Brush with glaze. Refrigerate 15 minutes. Bake until golden brown, about 25 minutes. Serve scones warm with berry preserves.

In addition, perhaps you and your family will also enjoy the following savory (unsweetened) Stilton scones from

Ingredients: 8 ounces self-raising flour; ¼ teaspoon cayenne pepper; ½ teaspoon dry mustard; 50 grams/2 ounces margarine; 100 grams/4 ounces Stilton cheese, rind removed; 150 milliliters/5 fluid ounces milk; 1 egg, beaten.

Method: Preheat the oven to 400 degrees Fahrenheit and lightly grease and flour a baking sheet. Sift together the flour, salt, pepper and mustard into a large mixing bowl. Rub in the margarine and cheese and enough milk to make a soft but not wet dough. Turn the dough onto a floured surface and roll out to no less than 2 centimeters/¾-inch thick. Cut into rounds about 5 centimeters/2 inches in diameter using a biscuit cutter and lightly brush with beaten egg and milk. Place spaced apart on the baking sheet, bake for 10 to 15 minutes. Serve warm with butter.

Dear Sun Spots: I just wanted someone to know that my mother and I have experienced the exact same treatment as the woman in Wednesday’s column from the Furniture Superstore. I hope that woman pursues her complaint. Thanks for the information in the Sun Spots section! Very helpful! – Concerned Lewiston Reader.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name (we won’t use it if you ask us not to). Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be posted at in the Advice section under Opinion. Or you can e-mail your inquiries to [email protected]

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