Griddle Scones (Very Good)

Ingredients

• 1/2 Lb. Flour
• 2 Ozs. Sugar
• 1 Teaspoonful Bi-Carbonate of Soda
• 1 Teaspoonful Tartaric Acid
• 2 Ozs. Butter
• 1 Egg
• 1 Teaspoonful Baking Powder
• 1 Teacupful Milk

Method

1. 1

   Mix the carbonate of soda, tartaric acid, and baking powder with the flour and rub butter lightly in; beat egg with sugar; add milk; mix with dry ingredients to form a soft dough; divide into three pieces; roll each piece out into a round scone; put on a hot griddle; bake five minutes over clear fire.

As published

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

12 Lbs. Flour. 4 Ozs. German Yeast. Milk and Water. 1 Dessert-spoonful Sugar. 3 or 4 0*s. Salt (according to taste). Method. Place the flour in a large bowl and let it stand near the fire till slightly warmed ; cream the yeast with the sugar ; mix salt thoroughly with the flour ; make a hole in the middle of the flour ; put in one pint lukewarm water ; add the yeast ; with a knife stir in sufficient flour from the sides to make the centre the thickness of batter ; stir this centre till quite smooth ; cover this sponge with dry flour to one- quarter of an inch ; stand until yeast begins to break through the coating of flour (about ten minutes); have ready some lukewarm milk and water; add very gradually to flour, stirring in with the hand, until you have a moderately stiff dough ; knead well for thirty minutes ; cut a deep cross in the dough with a knife dipped in flour ; cover with a thick cloth and stand in warm place for an hour and a half, or until it has doubled its original bulk ; grease the bread tins ; mould dough into loaves that will three-quarter fill tins ; cover with cloth and stand for thirty minutes ; bake in a quick oven. *74 SALLY LUNNS. Ingredients. J Lb. Flour. i Egg. i Oz. Butter. i Oz. German Yeast, i Oz. Castor Sugar. J Pint Milk. SiethocL Cream the yeast and sugar ; warm milk and add to yeast ; rub butter into flour ; beat egg well and add to yeast and milk ; mix all together with the hand ; knead till smooth and make into two cakes ; grease two cake tins and put in dough ; let it rise one hour ; bake in quick oven for fifteen minutes. When removing from oven brush over with a little warm butter. MILK ROLLS. Ingredients. i Lb. Self-Raising Flour, i Gill Milk. 2 Ozs. Butter, i Teaspoonful Salt, Method' Rub butter into flour ; mix into light dough with milk ; make into fancy shapes ; brush over with egg or milk ; bake in quick oven for fifteen minutes. i;6 BROWN SCONES. ingredients. 1 1 Lb. Whole Wheat Meal. i Oz. Butter, i Teaspoonful Castor Pinch of Salt. Sugar. Milk. 2 Full Teaspoonfuls Baking Powder. Method. Mix all dry ingredients and rub in butter; mix into light dough with sweet milk; divide into two round cakes; cut each into four, * bake in moderate oven. 177 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. I Teaspoonful Tartaric Acid. 2 Ozs. Butter, i Egg. | Teaspoonful Baking Powder. i Teacupful Milk

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