Cream Scones

Ingredients

• 1^ breakfast cupfuls of Flour
• 1 teaspoouful of Sugar
• Piece of Butter size of Egg, or
• 1 teaspoonful of Baking Powder.
• 1 Cup of Sweet Milk or Cream.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 42. The excerpt below is the record exactly as published.

teaspoonfuls of Baking Powder. 1 teaspoonful of Ground Ginger. A little Milk. Put into a basin the flour and sugar, among which rub in the butter; add the raisins after being well washed and dried ; also the baking powder and ginger, and mix all well together. Beat up an egg well, add to it CAKES AND BAKING. 103 2 or 3 table-spoonfuls of milk, and mix ; use more milk if necessary, but the ingredients in the basin must be just barely wet. Have an oven-tin greased and warm, with a spoon or fork lift small portions of this mixture, about half the size of an apple, on to the tin, leaving an inch between each. Dust some sugar over, and bake quickly for about 10 minutes. TEA CAKES. 1 lb. Flour. 1 large teaspoonful Sugar. 1 small breakfast-cupful Sweet Milk. l£ teaspoonfuls Baking Powder. 1 table -spoonful Butter. 2 Eggs l lb. Sultana Raisins. 1 teaspoonful Essence of Lemon. Put into a basin the flour, sugar, baking powder, and raisins well washed and dried and the sticks picked off, and mix them well. Melt the butter, and to it add the milk, which will then be as warm as new milk ; beat up the eggs and add them to the milk and butter, then add the essence of lemon. Stir all this liquid among the dry contents of the basin, and with a spoon mix well. The flour should just be wet. Take up a piece, with floured hands, make it round, the size of a small saucer, and put it on a greased oven-pan ; repeat till all are made up. The cakes should be set two inches apart on the pan. Take up a little beaten egg, and brush the tops over. Sprinkle some sugar over, and bake in a quick oven for about half an hour. A little of the egg in the cakes may be kept out to brush the tops over. Those cakes should be quickly made and baked to render them light, and may be brushed over with milk instead of egg. 104 COOKERY. LONDON BUNS. 1 lb. Flour. 1 lb. Butter. | lb. Sugar. Butter Milk. Essence of Lemon. Lump Sugar. Baking Powder. lb. Orange Peel. 3 Eggs. Put the flour into a basin with the sugar and 1^- tea- spoonfuls of baking powder, and mix all together. Add the butter, and crumble it down till the whole is like bread-crumbs ; also add the orange peel cut in dices about the size of a pea. Beat up three eggs in a basin, and add them to the other ingredients, keeping back about a table-spoonful, and mix well. Now add a little butter milk, but only enough to wet the ingredients in the basin, as the paste must be very stiff ; use a spoon and stir till thoroughly mixed and wet. Grease a flat tin and take a piece of the paste, about the size of an egg; roll it round like a ball and place it on the tin, and repeat till all the paste is used up. Use a little flour to keep the hands from sticking. Keep the buns two inches apart, and brush the tops over with the egg kept back for this purpose, and put a few pieces of lump sugar, broken in small pieces, on the top of each. Bake in a smart oven for about 15 minutes, till they are a nice brown colour, and sufficiently cooked. $ lb. Butter. Put all on a table and knead the butter and sugar together, then gradually draw in the flour, kneading well and keeping the lump firm in both hands. When all is worked up into a stiff paste, cut it in two or three SHORTBREAD. 7 oz. Flour. 1 oz. Rice Flour. 1 lb. Sugar. £ teaspoonful Baking Powder. CAKES AND BAKING. 105 pieces, and make each piece round or oval as desired, and about half an inch thick ; pinch the edges, dust some sugar on the top, and place some caraways or slips of candied peel on the top, and bake in a slow oven till they are a nice brown colour. The time depends on the thickness of the cakes — from a quarter to half an hour. OATMEAL BISCUITS OR CAKES. 1 breakfast-cupful of Flour. 1 teacupful of Oatmeal. 1 large table-spoonful of Sugar. 1 small table-spoonful of Lard. | teaspoonful Carbonate of Soda. 1 Egg. A little Cold Water. Mix in a basin the flour, meal, sugar, and soda, with the lumps well rubbed down. Melt the lard, and beat up the egg with a little water. Pour the hot lard among the dry ingredients, and mix well, then the beaten egg, and just enough water to wet all well. Knead it a little, and roll out quite thinly, cut in small rounds or quarters of large ones, and bake in the oven for 10 minutes, or till the cakes are a pale brown colour. SODA SCONES. 1 lb. Flour. ^ teaspoonful Salt. £ teaspoonful Tartaric Acid. | teaspoonful Carbonate of Soda. Butter Milk. Put the flour in a basin, with the salt, carbonate of soda, and tartaric acid, and mix together. Make it all into a very soft paste with butter milk; sprinkle plenty of flour on the bake-board, and turn the paste out on it. Roll it less than half an inch thick, and cut with a lid or round cutter. Have a griddle or hot plate, on which place the scones, and bake for 5 minutes on each side. 106 COOKERY. DROPPED SCONES. 1 full breakfast-cupful Flour. 1 breakfast-cupful Butter Milk. 2 teaspoonfuls Soft Sugar. f teaspoouful Carbonate ot Soda. I teaspoonful Tartaric Acid. Mix in a basin the flour, sugar, carbonate of soda, and tartaric acid, rubbing the lumps of the soda well out before putting it in. Then add gradually the butter milk, beating it well with the back of a spoon for a few minutes. Have ready and clean a hot griddle or iron plate, which rub over with a rind of bacon or a piece of suet. Put the mixture out in spoonfuls (one spoonful makes a scone), taking care that they are a neat round shape. When the scones are covered with bubbles on the top turn them over with a broad knife. When they are a light brown colour on both sides they are ready, but they should not be turned twice. CREAM SCONES. 1^ breakfast cupfuls of Flour. I 1 teaspoouful of Sugar. Piece of Butter size of Egg, or 1 teaspoonful Baking Powder. J that size if Cream is used. | 1 Cup of Sweet Milk or Cream.

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