Bakers' Scones

Ingredients

• One lb. of flour
• 2 oz. of butter
• 1 egg
• £ pint of milk
• 1 oz. of castor sugar
• 1 dessertspoonful baking powder
• salt

Method

1. 1

   Rub the butter into the flour, add the sugar, powder, salt, the egg beaten, and the milk.

2. 2

   Mix into a light dough, turn out on the board, cut into three equal portions, roll each one out 0.5 inch thick, and cut into four.

3. 3

   Bake in a quick oven for fifteen or twenty minutes.

4. 4

   This quantity should make twelve scones.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 81. The excerpt below is the record exactly as published.

2 oz. of castor sugar, the grated rind of half a lemon, and the white of an egg. Mix this into a firm paste ; take J lb. of puff paste, roll it out very thin, and stamp it out into oval or diamond shapes. MISS CAMEBON>S COOKBBY BOOK. 203 Place these on a baking-sheet, and spread a little of the paste over each ; dredge some castor sugar over, and bake a very pale brown. Alpistro Cakes for Dessert. Half lb. butter, \ lb. castor sugar, £ lb- nne flour, 1 egg. Cream the butter with the sugar, stir in the flour, then the egg beaten; mix it into a smooth paste, and turn it out on the board; take a small piece at a time, and roll it out very thin and out it into fingers. Cook in hot fat ; and serve with castor sugar sprinkled over. These are specially to eat with Manzanilla. Richmond Cakes. Line some small moulds with puff paste, and half fill with the following mixture : 2 oz. of flour, 2 oz. castor sugar, 1 oz. of crushed ratafias, 1 gill of cream, 1 whole egg and 2 yolks, small pinch of salt, and 3 oz. of butter. Cream the butter, mix in the ingredients, beat all together thoroughly, and fill the moulds. Bake in a moderate oven, turn out, and serve hot with castor sugar sprinkled over. Imperial Cake. One lb. flour, 1 lb. butter, 8 oz. castor sugar, 1 teaspoonful of ground cinnamon, 1 teaspoonful of grated lemon peel, J teaspoonful of salt, 4 whole eggs, and 4 yolks, 1 gill of good cream, 3 oz. of sweet almonds, 1 oz. D.C.L. yeast. Put the butter in a basin, and cream it with a wooden spoon; add to it the sugar, the seasoning, the flour and 2 eggs; beat this thoroughly, then add the remainder of the flour, the other 2 eggs and 4 yolks; beat well, cream the yeast with a tea- spoonful of sugar, and mix with it the cream made tepid. Spread out the paste, and put the yeast in the middle. Mix th3 whole very thoroughly, and put it in a well-buttered mould; set it in a warm place to rise for one hour; bake in a moderate oven for two hours. 204 MISS CAMERON'S OOOKEBY BOOK. Christening Cake. Two and a-half lb. of fine flour, l£ lb. butter, 9 eggs, 2 lb. of currants, 1 lb. sultanas, \ lb. sweet almonds, 1 lb. of castor sugar, \ lb. candied citron, \ lb. candied orange peel, \ lb. lemon peel, 1 nutmeg grated, \ teaspoonful of ground cloves, 1 gill of brandy, 1 gill of milk. Dry and sift the flour, clean the fruit with a little flour, blanch and chop the almonds, beat the eggs, cream the butter in a basin, stir in the sugar, then the flour and eggs alternately, the seasoning and the fruit, the brandy, and, lastly, the milk. Pour into a well-buttered mould, and bake in a moderate oven for three hours. Banbury Cake. Make a piece of rich short crust, shape a round with, a pudding plate; put over this a mixture made otf \ lb. butter, \ lb. currants, \ lb. sultanas, 2 oz. peel, \ teaspoonful ground cinnamon, \ teaspoonful ground ginger, juice of 1 lemon, \ lb. castor sugar. Cream the butter in a basin, and mix the ingredients with it. Make another round of paste same size as the first, and cover over the mixture; wet the edges and stick them together; sift over with castor sugar, and bake in a hot oven for twenty or thirty minutes. This mixture can be put into small oval pieces of pastry, folded over, and baked. Galette. Make a thick rich paste either short or puff ; shape into a round the size of a pudding plate, brush over with egg, sprinkle over with castor sugar, and bake in a quick oven. Mother's Gingerbread Loaf. One and a half lb. of fine flour, 1 lb. treacle, \ lb. brown sugar, \ lb. butter, 3 eggs, 1 oz. ground ginger, 1 oz. ground cinnamon, 1 teaspoonful ground cloves, a dust of pepper, pincb MISS CAMERON'S COOKERY BOOK. 205 oi^**.yenne, pinch of salt, J lb. of mixed peel chopped fine, 1 teaspoonful oi carbonate of soda, 2 teaspoonfuls of cream of torti», 1 teaspoonful of baking powder. Put all the dry m 5^©dients into a basin, leaving out the soda. Melt the butter m "the treacle in a saucepan over the fire ; beat up the eggs. Stix- the butter and treacle into the flour, etc. ; then the eggs ; then \ pint of milk slightly warm. Dissolve the carbonate of soda in a dessertspoonful of milk, and add it last of all. Mix all very thoroughly, and put in a well buttered tin, and put 111 the oven at once. Bake for two hours ; the oven must be m ° derate and steady. This cake is light and very wholesome. Gingerbread. One lb. Hungarian flour, J lb. of butter, J lb. treacle, \ lb. ^gar, 1 oz. ground ginger, 1 egg, 1 teaspoonful of baking P°"Wxier, the grated rind of a lemon. Put the flour into a as in, mix in the baking powder, ginger, sugar, and lemon P^el grated; warm the treacle and butter in a clean stewpan, m ^d mix the ingredients well ; add the egg beaten up ; roll Xx *to balls, or pour into a shallow buttered tin, and bake in a Moderate oven. Bakers' Scones. One lb. of flour, 2 oz. of butter, 1 egg, £ pint of milk, 1 oz. °^ castor sugar, salt, 1 dessertspoonful baking powder

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