British/Irishbreakfast

Cream Scones

Name: Cream Scones
Cuisine: British/Irish
Ingredients: Two cups of flour; three teaspoonsful of Royal Baking Powder; a pinch of salt; two ounces of butter; half a cupful of cream; half a cupful of milk; one teaspoonful of sugar

From Raleigh recipe book, 1925

Delicious when toasted in halves and served hot. Mrs. Benjamin F. Montague.

Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 7. The excerpt below is the record exactly as published.

CREAM SCONES Two cups of flour and three teaspoonsful of Royal Baking Powder and a pinch of salt are sifted together, two ounces of butter are worked into the flour and mixed to a soft dough with half a cupful of cream and half a cupful of milk and one teaspoonful of sugar

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