Crisp Scones
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Do not use baking powder.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 370. The excerpt below is the record exactly as published.
Crisp Scones. — Proceed as for Cream Scones, but bake till they are crisp. Do not let the girdle be too hot, or the scones will be too dark. They are made with brown flour. Never use baking-powder for Scones. If a few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.