Breakfast Scones

Ingredients

• two heaping teaspoons of baking powder
• one scant quart of flour
• salt
• two tablespoons butter
• one pint of unskimmed milk

Method

1. 1

   Mix ingredients, roll out, cut into rounds, and bake in a hot oven.

2. 2

   Serve with butter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 111. The excerpt below is the record exactly as published.

Two tablespoons butter, two tablespoons sugar, one and a half cups of flour, one-half cup corn meal, one full cup milk, two teaspoons baking powder, two eggs, salt. Beat eggs separately, mix same as cake. I I 232 BREAKFAST DISHES A SIMPLE AND DELICIOUS MUFFIN. Mrs. J. W. Matthews. Take a piece of butter the size of an egg, mix with it one tablespoon white sugar, add one egg, three- fourths teacup sweet milk, one large pint flour with one teaspoon baking powder. Put into a well buttered pie pan of muffin rings. Bake one-half hour in a mod- erate oven. It may be made of graham flour wholly or in part. SOUR MILK MUFFINS. Miss M. E. Hazen. One quart of thick sour milk, with cream, two well beaten eggs, one teaspoon soda, beaten in the milk to a froth, add a little pinch of salt. Stir in flour enough to make a thick batter. Bake on the griddle. TWIN MOUNTAIN MUFFINS. Mrs. R. A. Wilson. One-third cup butter, one-fourth cup sugar, cream together, one-fourth teaspoon salt, add one egg well beaten, three-fourths cup milk, two cups sifted flour, four teaspoons baking powder. Bake in hot greased gem pans about twenty-five minutes. WHEAT MUFFINS. Mrs. Ella Hoyt, Kansas City. Butter the size of an egg, a pinch of salt and a tea- spoon of sugar, one egg (beaten separately), one cup of milk, two cups flour and two teaspoons of baking powder. Mix the above in the same manner as for cake. One cup of blueberries added makes an agree- able change. POPOVERS. Mrs. John C. Allen. One egg, one and one-half cups flour, one and one- half cups milk and pinch of salt. Bake in hot irons in very hot oven about twenty minutes, serve immedi- ately. BKEAKFAST DISHES 233 PUFF OVERS. Mrs. Fred Wildemuth. Yolks of two eggs well beaten, three-fourths cup sweet milk, one teaspoon melted butter, one-half teaspoon sait, one teaspoon sugar, one and one-half cups flour, two teaspoons baking powder, whites of eggs. Bake in gem tins. MOCK SAUSAGE. Soak dry bread in water. Chop equal amount of any kind of cold meat fine. Season with salt, pepper and sage. Make in little cakes and fry. BREAKFAST SCONES. Mix as for biscuit two heaping teaspoons of baking powder, one scant quart of flour, salt and two table- spoons butter. Cut into this with a knife one pint of unskimmed milk

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