Cream Scones

Ingredients

• 1 lb. flour
• 1 oz. Paisley flour
• 1 oz. butter
• 1 egg
• 1 gill sour cream
• 1 tea-sp. baking powder
• A pinch of sak.

Method

1. 1

   Sieve the flour and Paisley flour into a basin.

2. 2

   Rub in the butter lightly, add currants and sugar.

3. 3

   Make a well, add milk gradually to form a soft dough.

4. 4

   Divide into three pieces, roll each into a round scone, cut in four, and place on a floured tin.

5. 5

   Brush with milk and bake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 893. The excerpt below is the record exactly as published.

1 oz. butter. | tea-sp. salt. 1 tea-sp. baking powder. 1 gill milk. 1 tea-sp. sugar. Rub all the dry ingredients through a sieve into a basin. Add the butter, and rub together with the tips of the fingers until free from lumps. Then make a well in the centre, and stir in enough fresh milk to make a light dough. Turn out on a floured board, and work very lightly with the hands until free from cracks. Roll out to \ inch in thickness with a floured rolling-pin, cut into shapes, place on a greased and floured baking tin, and bake in a good oven until firm to the touch and of a nice brown colour. Time to bake, 10 to 15 minutes. Probable cost, 3d. 2664. Barley Meal Scones | lb. barley meal. | lb. flour. 1 or 2 oz. butter. A good pinch of salt. 1 dessert-sp, powder. 1 egg. About | pt. milk. baking i lb. flour. 1 egg. 1 oz. butter. 1 gill sour cream. 1 tea-sp. baking powder. A pinch of sak. first on one side and then on the other until they are cooked through. Note. — A little castor sugar may be added to the mixture if wished. Time to bake, 10 to 15 minutes. Probable cost, 6d. ' 2666. Currant Scones 1 lb. flour. oz. Paisley flour. 2 oz. butter. J lb. 'currants. 2 oz. sugar. About | pt. milk. Sieve all the dry ingredients into a clean dry basin, and rub in the butter until free from lumps. Then make a w$l in the centre, and add the egg well beaten and enough milk to make a smooth soft dough. Turn it out on a floured board, and leave the basin as clean as possible. Work the dough lightly with the hands until free from cracks, then flour a rolling-pin, and roll it out about half an inch in thickness. Cut this out in shapes with a small round cutter, and place them on a hot girdle. When brown on one side, turn them over and brown them on the other. When ready they should feel dry at the edges. Note. — These scones may also be baked on a greased tin in the oven. Time to bake, 12 to 15 minutes. Probable cost, 6 d. ■ 2665. Cream Scones

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