British/Irishbreakfast
Griddle Scones
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
The secret of having very light scones is to make dough soft and handle little.
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 71. The excerpt below is the record exactly as published.
Griddle Scones. 4 teacups flour. lJ/2 teaspoons baking powder. l!/2 teaspoons cream tartar. 1 teaspoon salt. 1 dessertspoon sugar. 1 tablespoon butter. 1 egg. Milk enough to make a soft dough
Cook this with the app: pantry check, scaling, and the assistant.