Brown Scones (1)

Ingredients

• 1 cupful Germ Meal or fine Bran
• 1 do. Wheaten Meal
• 1 do. White Flour
• 1 teaspoonful Salt
• 1 do. Cream of Tartar
• ½ do. Baking Soda

Method

1. 1

   Mix well with butter-milk to a rather soft dough.

2. 2

   Roll out, mark, and cut into shape.

3. 3

   Bake on floured tin for about ½ hour.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 141. The excerpt below is the record exactly as published.

Brown Scones (1). 1 cupful Germ Meal or fine Bran, 1 do. Wheaten Meal, 1 do. White Flour, i teaspoonful Salt, i do. Cream of Tartar, ^ do. Baking Soda. Mix well together with butter-milk to rather soft dough. Turn out on a board and work a little. Meal drier than white, so it requires more room to swell. Roll out once, mark, and cut in shape. Bake on floured tin, say, ^ hour. Good test to put finger on top of largest one ; if it feels firm, it is done. Brown Scones (2). i lb. Whole Meal Flour, \ lb. White Flour, 1 oz. Butter, 1 oiz. Sugar, 1 tea- spoonful Salt, 2 do. Baking Powder. Mix all dry ingredients, and rub butter in till no lumps are left. Mix with butter-milk to rather soft dough. Turn on to floured board ; 150 TRIED FAVOURITES COOKERY BOOK. work as little as possible; roll out thin. Cut into shapes, and bake on hot girdle 4 minutes on each side. Cream Scones. i lb. Flour. 1 oz. Butter, pinch Salt, 1 teaspeonful Bakine Powder (small). 1 Egg, about 1 gill fresh Cream. Amount of cream depends on dryness of flour, liub dry ingred- ients together. Beat 1 egg, and add lialf cream to it ; then mix to a stiffish dough. Turn on slightly floured board. Roll out once only, and handle as little as joossible. Prick dough well over before cutting in shapes. Bake on floured tin in quick oven. After cooked, take point of knife, cut tiny slit at side, and slip in a little bit of fresh butter. Eng^lish Scones. l.lb. Flour, 1 oz. Butter, f teaspoonful Ci’eam of Tartar, and nearly t»a- spoonful Baking Soda, 1 teaspoonful Salt. Mix all, and moisten with butter-milk — must be quickly and lightly mixed, and no lumps of soda left. Knead slightly. Mark in 4 on to^D. Place on floured tin, and bake in quick oven 15 minutes. When taken from oven, do not cut, but break them in marked plac^js. Garibaldi Scones. 1 lb. Flour, 2 oz. Butter or Dripping, 1 oz. Sugar, 1 teaspoon Baking Soda, 1 teaspoon Tartaric Acid, and weet Milk sufficient to mix hito a .soft paste. Rub butter in among dry articles and make into a soft paste with liiilk, using a spoon and not stirring much. Divide into three pieces, roll each piece and divide into four. Brush over with egg or milk, and bake for about 10 minutes in a moderate oven. Pancake Scones (1). 2 teacupfuls Flour, i teaspoon Soda, 1 do. Cream of Tartar

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