Currant Tea Scones

Ingredients

• 1 Lb. Flour
• 3 Ozs. Butter
• 3 Ozs. Currants
• 2 Teaspoonfuls Baking Powder
• 1 Teaspoonful Cream of Tartar
• 3 Ozs. Castor Sugar
• 1 Oz. Candied Lemon Peel
• 1 Egg
• A Little Milk
• 1 Teaspoonful Bi-Carbonate of Soda

Method

1. 1

   Mix all dry ingredients well together; rub in butter; beat egg and add half; add milk and mix into stiff dough; divide into two; cut each into four; brush over with rest of egg; bake in quick oven for fifteen to twenty minutes.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 28. The excerpt below is the record exactly as published.

CURRANT TEA SCONES. Ingredients. 1 Lb. Flour. 3 Ozs. Butter. 3 Ozs. Currants. 2 Teaspoonfuls Baking Powder. i Teaspoonful Cream of Tartar, Method. Mix all dry ingredients well together ; rub in butter ; beat egg and add half ; add milk and mix into stiff dough ; divide into two ; cut each into four ; brush over with rest of egg ; put at once into quick oven ; bake fifteen to twenty minutes. 3 Ozs. Castor Sugar, i J Oz. Candied Lemon Peel. A Little Milk. J Teaspoonful Bi-Carbonate of Soda. i Egg- GRIDDLE SCONES (VERY GOOD). Ingredients. \ Lb. Flour. 2 Ozs. Sugar. | Teaspoonful Bi-Carbonate of Soda

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