Lemon Scones

Ingredients

• 2% oz. Brown & Polson’s Paisley Flour.
• 4 oz. Lemon Peel.
• 1 lb. Ordinary Flour.
• Y% pint Sweet Milk.
• 1% oz. Butter.
• ¥% tea-spoonful Salt.
• 2 oz. Castor Sugar.
• Y, tea-spoonful Lemon Essence.

Method

1. 1

   Measure out the ingredients.

2. 2

   Mix the Paisley Flour and the ordinary flour well together.

3. 3

   Rub the butter lightly into the mixed flours, add the salt, sugar, and finely cut peel.

4. 4

   Mix the milk and flavouring together, and pour gradually amongst the dry ingredients, making a soft smooth dough.

5. 5

   Turn on to a floured baking board and divide into three pieces.

6. 6

   Form each into a round and roll out half-an-inch thick, cut in four, and place on a floured oven shelf.

7. 7

   Brush over with milk.

8. 8

   Put at once into a hot oven to bake for about eight minutes.

9. 9

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 6. The excerpt below is the record exactly as published.

LEMON SCONES. 2% oz. Brown & Polson’s Paisley Flour. 4 oz. Lemon Peel. 1 lb. Ordinary Flour. Y% pint Sweet Milk. 1% oz. Butter. ¥% tea-spoonful Salt. 2 oz. Castor Sugar. Y, tea-spoonful Lemon Essence.

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