Afternoon Tea Scones

Ingredients

• Half a pound flour
• One and a half ounces butter
• Half a teaspoonful baking-soda
• Half a teaspoonful cream of tartar
• Pinch of salt
• One teaspoonful castor sugar
• Buttermilk

Method

1. 1

   Sieve the dry ingredients, and rub in the butter; add enough buttermilk to make a soft, elastic dough.

2. 2

   Turn on to a floured board, knead lightly, and roll out.

3. 3

   Cut in rounds, place on a hot girdle, and bake steadily till well risen and of a light-brown colour underneath.

4. 4

   Turn and bake on the second side till quite cooked.

5. 5

   Note. — These scones may be placed on a greased tray and baked in a quick oven for ten to fifteen minutes.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 55. The excerpt below is the record exactly as published.

Half a teaspoonful baking- soda. Soda Scones. Half a teaspoonful cream of tartar. Quarter a teaspoonful salt. About one gill buttermilk. Sieve the flour, soda, cream of tartar, and salt ; add enough buttermilk to make a soft dough. Turn on to a floured board ; knead lightly, and roll out half an inch in thickness. BREAD, CAKES, BISCUITS. 135 Cut in rounds or cut across in four. Place on a hot girdle, and bake steadily till well risen and of a light-brown colour underneath. Turn and bake on second side till quite dry in the centre. Afternoon Tea Scones* Half a pound flour. One and a half ounces butter. Half a teaspoonful baking- soda. Half a teaspoonful cream of tartar. Pinch of salt. Buttermilk. One teaspoonful castor sugar

Cook this with the app: pantry check, scaling, and the assistant.