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 dry ingredients, and rub in the butter; add enough milk to make a soft, elastic dough.

2. 2

   Turn on to a floured board, knead lightly, and roll out.

3. 3

   Cut in rounds, place on a hot girdle, and bake steadily till well risen and of a light-brown colour underneath.

4. 4

   Turn and bake on the second side till quite cooked.

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.