Cream Scones

Ingredients

• li breakfa-stcupfuls of flour
• 2 or more teaspoonfuls of baking powder
• I de.ssertspoonful of sugar
• Piece of butter the size of an egg (if milk is used)

Method

1. 1

   Make into dough with cream or milk.

2. 2

   Bake on a very hot girdle for 5 minutes, then turn; or they may be done in the oven.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 56. The excerpt below is the record exactly as published.

Flour. 2 teaspoonfuls of baking powder. Put into a basin i teacupful of moist sugar and i table- spoonful of butter ; with a spoon beat them briskly together ; put in the white of i egg and the yolks of 2 eggs ; mi.x all with I small cupful of milk and 2 teaspoonfuls of baking powder ; dredge in the flour till a thick batter is made. Bake in 3 layers in a tin 7 inches in diameter by | inch in depth. Turn out each layer as it is baked and cover with cocoa-nut preparation made thus : — Froth the white of one egg ; mix with it 2 tablespoonfuls sugar and sufficient quantity of dessicated cocoa-nut to taste. Put the layers on top of each other as they are covered. Miss Goodwin. COFFEE CAKES. 4 ozs. butter. 4 ozs. sugar. 6 ozs. flour. 2 eggs. 2 teaspoonfuls coffee. I teaspoonful baking powder. I tablespoonful grated walnut. Little milk if needed. Cream the butter and sugar, add half the flour, egg, and walnuts, and mix well ; then add other ingredients, mix well. Put into small buttered tins and bake 15 minutes. J. R. M., Edinburgh. 125 CREAM SCONES. li breakfa-stcupfuls of flour. 2 or more teaspoonfuls of I de.ssertspoonful of sugar. baking powder. Piece of butter the size of an egg (if milk is used)

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