BE-RO Plain Scones
From Be-Ro home recipes, 1940
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 1. The excerpt below is the record exactly as published.
MILK (to make a soft dough). for the tops). Mix the Flour and Salt in a basin, and rub in the Lard with the finger tips. Mix in the Sugar and Currants. Then stir in with a knife the beaten Egg and sufficient Milk to make a soft dough. (Handle lightly, do not over-knead.) Roll out to thickness of about half an inch, and cut in rounds with a scone cutter (24-inch cutter should make 14 Scones). Place on a greased baking sheet, and brush over tops with beaten Egg. BAKE IN A HOT OVEN (425°-450° F.) about 10 minutes. BE-RO p fain Scones 8-ozs. BE-RO FLOUR. MILK (to make a soft Half Teaspoonful SALT. dough). 14-ozs. LARD
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Cook this with the app: pantry check, scaling, and the assistant.