Luncheon Scones

Ingredients

• One pound flour
• Three ounces butter
• Light half an ounce cream of tartar
• One ounce castor sugar
• Light quarter an ounce baking-soda
• Half a pint milk

Method

1. 1

   Sieve the flour, sugar, cream of tartar, and baking-soda into a basin; rub in the butter, and mix to a soft dough with the milk.

2. 2

   Turn on to a floured board, and knead lightly.

3. 3

   Roll out into a round about half an inch in thickness.

4. 4

   Cut in eight sections, and bake in a hot oven for thirty minutes.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 56. The excerpt below is the record exactly as published.

Luncheon Scones. One pound flour. Three ounces butter. Light half an ounce cream of tartar. One ounce castor sugar. Light quarter an ounce baking- soda. Half a pint milk

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