English Scones

Ingredients

• 1/2 pound flour
• 3 ounces sugar
• 2 ounces lard
• 2 teaspoons baking powder
• 1 egg
• milk

Method

1. 1

   Beat the sugar and lard to a cream; add the egg, then the milk and flour sifted with the baking powder.

2. 2

   Have the currants well washed and drained and mix them in before all of the flour is added.

3. 3

   Make a soft dough; roll out and cut like tea biscuits.

4. 4

   Bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 104. The excerpt below is the record exactly as published.

ENGLISH SCONES Yi pound flour i -' .' 3 ounces sugar 1 ' ' 2 ounces lard J , : ,; 2 teaspoons baking powder ' Beat the sugar and lard to a cream; add the egg, then the milk and flour sifted with the Ijaking powder. Have the currants well washed and drained and mix them in before all the flour is added. Make a soft dough; roll out and cut like tea biscuits. Bake in a quick oven. TEA BISCUIT 2 cups flour Vz teaspoon salt 2 teaspoons baking powder 1 tabicspoon lard Milk or water to make soft dough Mix the dry ingredients in a bowl; rub in the lard with the tips of the fingers; add milk to make a dough just stiff enough to roll out. Roll one half inch thick; cut with a roimd cutter and bake in greased tins. TEA ROLLS 1 cake compressed yeast 1 tablespoon sugar Va cup milk, scalded and cooled 3 cups sifted flour 1/2 cup lukewarm water 2 tablespoons melted lard Yz teaspoon salt Dissolve the yeast and sugar in the lukewarm liquid. Add lard (or butter) and half of the flour; beat until smooth; add rest of flour, or enough to make a moderately firm dough, and the salt. Knead thoroughly; roll out and shape as Parker-House rolls. Place in well-greased, shallow baking pans; cover and set to rise in a warm place, free from draft, for about two hours. When light, bake in a hot oven ten minutes. 272 FL^igli^^ono^ur BREAD, HOT-CAKES, ETC> LUNCH ROLLS 1 cake compressed yeast 4 cups sifted flour V/4 cups milk, scalded and cooled 1 egg

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