Cream Scones

Ingredients

• half a pint of cream
• a small handful of flour
• a little salt

Method

1. 1

   Heat the cream until boiling, then dredge in flour until the paste is thick.

2. 2

   Stir continuously and add salt.

3. 3

   Roll out, cut, and bake the scones.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 370. The excerpt below is the record exactly as published.

Cream Scones. — Use either brown or white flour. Heat half a pint of cream, and when it comes to the boil dredge in flour till the paste is rather thick. Stir it all the time, and add a little salt. Roll out, cut, and bake limp scones as befoi’e. 534 BREAD, BISCUITS, AND CAKES Crisp Scones. — Proceed as for Cream Scones, but bake till they are crisp. Do not let the girdle be too hot, or the scones will be too dark. They are made with brown flour. Never use baking-powder for Scones. If a few grains of salt crackle when thrown on the iron plate the heat will be right. Barley meal stirred into boiling milk till the paste is as thick as possible and then rolled out as thin as possible makes excellent Scones. In using barley meal do not let it be too long on the girdle, or the Scones will be tough. Bannocks are made like Scones, substituting oatmeal for flour. Allow three ounces of butter to a pound of oatmeal and make the dough with water. Bannocks, after coming off the girdle, should be toasted till crisp. In Scones, Bannocks, and Girdle cakes too much rolling is fatal, as it turns them into a sort of puff-paste. Yorkshire Girdle-Cake. — ( Family Ptecipe.) — Set the girdle- plate over a clear fire, and be sure that it is hot before the paste is put upon it. Ascertain this by throwing a few grains of salt upon it ; if they crackle it is the right heat. The paste is made of a small handful of flour

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