Irish Scones

Ingredients

• lib. of flour
• loz. of butter
• a piece of lard the size of a walnut
• sugar to taste
• two eggs
• one and a half teaspoonfuls of baking powder
• just enough milk

Method

1. 1

   Mix flour, butter, lard, sugar, and baking powder.

2. 2

   Add beaten eggs and enough milk to form a dough.

3. 3

   Shape into muffins and bake for 16 minutes in a quick oven, turning occasionally.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

lib. of flour and a tea- spoonful each of salt and baking powder, beat two eggs till light and mix them with a gill of cream or new milk, and stir this into the flour till it is a stiff dough (some flours require a little more cream or milk). Turn this dough out on to a floured board, roll it out fin. thick, stamp it out in small rounds with a tumbler, prick the top with a fork, and bake fifteen minutes in a quick oven. Serve hot. Mix together fib. of flour, loz. of butter, and a teaspoonful each of baking powder and sugar (or salt) ; rub the butter well into the flour till it forms a nice paste, moistening this with half a pint of new milk or single cream ; divide this quantity in two, roll these halves into largish rounds, which are cut across and across into eight triangles, and bake for five minutes, turning them once, on the girdle. If you have no cream or new milk, use 2oz. of butter and swreet milk. Mix together one and a half breakfastcupfuls of sifted flour, one teaspoonful of baking powder, and a tea- spoonful of sugar ; mix this all to a paste with clotted or very thick cream (it takes about half a pint', halve the dough, roll each half into a thin round cake, cut these across and across into eight triangles, put these on a lightly buttered baking tin, and bake on the hot plate (not the oven) for five minutes, turning them once. (This is an English West Country recipe.1 ROLLS, &c. 71 Scones, Dropped.— Mix together a breakfastcupful of flour, two teaspoonfuls of moist sugar, and a teaspoonful of baking powder (better still, use a quarter of a teaspoonful tartaric acid and three-quarters of a teaspoonful of bi- carbonate of soda, rubbing the lumps out of the latter till it is quite smooth), beat up an egg till light and mix it into this batter, then add in the same way, very gradually, a small breakfastcupful of milk, beating it all well together for a few minutes with the back of a spoon. Prepare your girdle as above, and drop the mixture in spoonfuls on to the hot girdle, being careful to keep them a nice round shape and some distance apart, so that they do not touch one another in cooking. When the top surface is bubbled all over, slip a broad knife under the cake and turn it. When both sides are nicely browned the cake is ready. It should only be turned once. A spoonful of the batter makes a cake, for it spreads a good deal as it touches the girdle. Mix half a teaspoonful of bicarbonate of soda quite smooth with a quarter teaspoonful of cream of tartar, a little salt, and two full breakfast cups of flour ; rub into this about 2oz. of butter, and sufficient buttermilk to make a thick and fairly stiff batter. Beat this well with a wooden spoon. Bake on a hot girdle, and finish off as before. Irish. — lib. of flour, loz. of butter, a piece of lard the size of a walnut, sugar to taste, and just enough milk beaten up with two eggs to make it all into a nice dough (one and a half teaspoonfuls of baking powder

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