BE-RO Brown Scones
From Be-Ro home recipes, 1940
These Scones may be varied by using Oatmeal or Ryemeal, instead of Wholemeal.
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 2. The excerpt below is the record exactly as published.
BE-RO Brown Scones 6-ozs. BE-RO FLOUR. 1$-ozs. LARD. 2-ozs. WHOLEMEAL. MILK or WATER. Half Teaspoonful SALT
Cook this with the app: pantry check, scaling, and the assistant.