Brown Scones

Ingredients

• Whole meal flour 1 lb.
• Butter 3 oz.
• Sugar 1 dessertspoonful.
• Salt a pinch.
• Baking powder 3 teaspoonfuls.
• Milk to mix.

Method

1. 1

   Rub the butter into the flour, add salt, sugar, and baking powder.

2. 2

   Mix into a light soft dough with milk.

3. 3

   Roll out, cut into rounds, or scone shapes, brush over with milk, and bake in a quick oven.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 80. The excerpt below is the record exactly as published.

Butter 4 oz. Castor sugar 2 oz. Rub the butter into the flour, add the sugar. Turn it on to a board, and mould by hand into round flat cakes. Prick them with a fork, lay a piece of candied peel on each, place on a greased tin and bake in a slow oven. I go Thick Gingerbread Flour Treacle Brown sugar Butter Ground ginger Candied peel il lbs. I lb. (warmed). iib. i lb. I oz. I oz. One good teaspoonful of carbonate of soda dissolved in a little lukewarm milk. Rub the butter into the flour, add the sugar, ginger, and candied peel. Then add the treacle, and last of all the carbonate of soda mixed with enough lukewarm milk to make the mixture into a rather stiff paste. Bake in a Yorkshire pudding tin, lined with buttered paper, and, if liked, when partly baked put slices of candied peel or blanched almonds on the top, and glaze with milk and sugar as for tea cakes (p. i8i). Scotch Bread. Flour Treacle Moist sugar Butter Mixed g-round spice Ground ginger Candied peel . . . Carbonate of soda Milk 1 lb. Jib. ilb. ilb. 2 teaspoonfuls. 2 teaspoonfuls. I oz. I teaspoonful. to mix. Rub the butter into the flour, add the other dry ingredients, then the treacle to which has been added the carbonate of soda, dissolved in a little warm milk. Last of all add sufficient milk to make it into a soft paste. Bake immediately in well-greased tins. Thin Gingrerbread. Flour Butter Moist suo^ar Candied peel Ground ginger Treacle il lbs. 1 lb. 2 oz. I OZ. 2l lbs. igi Rub the butter into the flour, add the sugar, candied peel and ginger, mix thoroughly with the treacle. Bake on well-buttered tins in a slow oven. The mixture should be put on the tin in lumps about the size of a large walnut, each piece some distance from the next, as the mixture will run out and become quite thin. Much care is needed in the baking. Scones. Flour... Sugar Salt Butter Carbonate of soda or Baking powder Butter-milk or sour milk. I lb. 1 tablespoonful, or less. \ teaspoonful. 2 oz. 1 teaspoonful. 2 teaspoonfuls. Rub the butter into the flour, add the salt, sugar, and baking powder. Make into a stiff" paste with butter- milk. Divide into two parts, roll each into a round, cut in half, and each half into three. Brush with a little milk, sift sugar over, and bake at once in a rather quick oven, or on a hot girdle. If soda be used, dissolve it in a little lukewarm water. Brown Scones. Whole meal flour i lb. 3 oz- Butter Sugar Salt ... Baking powder Milk I dessertspoonful, a pinch. 3 teaspoonfuls. to mix. Rub the butter into the flour, add salt, sugar, and baking powder. Mix into a light soft dough with milk. Roll out, cut into rounds, or scone shapes, brush over with milk, and bake in a quick oven. 192 Brown Cream Scones. Whole meal flour i lb. Sugar I tablespoonful, or less. Salt a pinch. Baking powder 3 teaspoonfuls.

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