Girdle Scones

Ingredients

• 1 lb. flour
• 1 small teaspoonful carbonate of soda
• 1 teaspoonful salt
• about ½ pint buttermilk
• 1 small teaspoonful cream of tartar

Method

1. 1

   Mix all dry ingredients.

2. 2

   Add enough buttermilk to make a light dough.

3. 3

   Turn out onto a floured board and quickly knead till smooth.

4. 4

   Press into a round cake.

5. 5

   Divide it crosswise in four.

6. 6

   Place scones on a floured and heated girdle.

7. 7

   Cook for ten minutes.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 47. The excerpt below is the record exactly as published.

1 lb. flour, 4 oz. sifted sugar, lb. butter, Method. — Mix flour and sugar together on a board. If the butter is salt, wash it and squeeze 140 COOKERY RECIPES it dry in the corner of a clean towel. Put the butter on the board along with the dry ingredients and work the flour and sugar into the butter with the hands, kneading it well. After the flour is all worked into the butter, knead the whole a little ; then shape out into a cake. Pinch the edges of the cake. Prick over the top of the shortbread with a fork or skewer. Lay the shortbread on a greased tin, and bake in a slow oven for about three-quarters of an hour, till it is a pale brown and quite firm. N.B. — 2 oz. rice-flour can, if liked, be sub- stituted for the same quantity of flour. Perth Soda Cake \ lb. flour, 6 oz. sultanas, i oz. candied orange peel, i oz. butter, ^ teaspoonful carbonate of soda, £ teaspoonful salt, \ lb. rice flour, 6 oz. sugar, 2 oz. lard or dripping, i egg- \ pint sour milk. Method. — Rub the lard and butter into flour and rice. Add sultanas, peel and sugar. Mix soda well into flour. Beat egg thoroughly. Pour into the middle of cake, and add enough milk to make it into a soft dough. Bake one hour and a half. SUPPLEMENTARY RECIPES 141 Citron Buns •i- lb. Hour, 1 oz. rice flour, 3 oz. butter, 3 oz. sugar, grated rind of -b lemon, 1 oz. chopped almonds, 3 oz. chopped citron, 2 eggs, it teaspoonful baking powder. Method. — Rub the butter into the flour. Add all dry ingredients and mix to a stiff dough with the beaten eggs and a little milk. Bake on greased tin ten minutes. Dropped Scones 1 lb. flour, 2 tablespoonsful sugar, 1 teaspoonful baking soda, 1 egg, 1 teaspoonful cream of about f pint butter- tartar, milk. Method. — Mix dry ingredients. Add egg un- beaten and enough buttermilk to make a smooth batter ; beat well. Grease a hot girdle with a bit of suet. Drop on the batter, a spoonful at a time, till the girdle is full. When the scones are brown underneath and covered with bubbles on the top, turn with a knife, and brown on the other side. Buttermilk may be omitted, sweet milk being used instead ; using also double the given quantity of cream of tartar. 142 COOKERY RECIPES Girdle Scones i lb. Hour, i small teaspoonful i teaspoonful salt, carbonate of soda, about v pint buttermilk, i small teaspoonful cream of tartar

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