Hovis Scones

Ingredients

• 2 oz. Brown & Polson’s Paisley Flour
• 1 lb. Hovis Flour
• 1 oz. butter
• 2 oz. sugar
• 1 Egg
• 1% pint Sweet Milk
• A small tea-spoonful of Caraway Seeds
• Salt

Method

1. 1

   Mix the flours, salt, sugar, and caraway seeds in a bowl.

2. 2

   Rub in the cold butter.

3. 3

   Beat the egg and mix it through.

4. 4

   Quickly make a dough with milk.

5. 5

   Roll out to 0.5-0.75 inch thick, cut into pieces, and bake in a hot oven for about 10 minutes.

6. 6

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 3. The excerpt below is the record exactly as published.

HOVIS SCONES. 2 oz. Brown & Polson’s Paisley Flour, 1 lb. Hovis Flour, OZ buUtter 2 oz. Sugar. 1 Egg. 1% pint Sweet Milk. A small tea-spoonful of Caraway Seeds. _ Salt. Mix the Paisley Flour, Hovis Flour, salt, sugar, and caraway seeds well together in a bowl, dry. Rub in the butter, cold. Beat up the egg well and mix through the flour mixture. Make intoa dough quickly with the milk, adding the milk a little at a time till you have a moder- ately soft dough. Do not knead more than is necessary. Roll out flat on a floured board till % to % of an inch thick. Cut into three-cornered pieces and put at once into a hot oven or on to the griddle or ht plate, sprinkled with flour. _ They should take about ten minutes to’ hake, Cool on a wire tray. 10 Milk Bread and Scones. No. 6.-WHOLE-WHEAT FLOUR SCONES AND BREAD. These can be made very nicely according to Recipes No. 1, 3, and 4, using whole-wheat flour in place of the ordinary flour. A nice scone can alyo be made using whole-wheat flour and ordinary flour in equal quantities. Some whole-wheat flours are difficult to raise, and for these use two-and-a-half to three oz. Paisley Flour to the pound of flour. No. 7.-MILK BREAD TWISTS. 214%, oz. Brown & Polson’s Paisley Flour. 1 1b. Ordinary Flour. 1 oz. Butter

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