Crisp Brown Scones

Ingredients

• Use brown bread flour for these scones, which are best when made with cream.
• add a little butter to give richness.
• Season with salt.

Method

1. 1

   Warm the cream, and as it warms dredge in the flour, and stir as if to make porridge.

2. 2

   Keep stirring till the mixture is a smooth paste.

3. 3

   Roll out on a floured board, cut into circles as is directed in water scones, and bake on the girdle.

4. 4

   These scones are to be crisp; the colour a rich brown, but they must not be allowed to get dark by too great heat.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 177. The excerpt below is the record exactly as published.

Crisp Brown Scones. Use brown bread flour for these scones, which are best when made with cream. In default of cream use milk, and add a little butter to give richness. Season with salt.

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