Pancake Scones (4)

Ingredients

• 3 teacupfuls of Flour
• 1 do. of Sugar
• 1 teaspoonful Baking Soda
• 2 do. Cream of Tartar
• 1 teacupful of Milk
• 2 Eggs

Method

1. 1

   Fire in large spoonfuls on hot greased girdle, making pancakes very thin.

Nutrition per serving

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 142. The excerpt below is the record exactly as published.

Pancake Scones (4). 3 teacupful of Flour, i do. of Sugar, 1 teaspoonful Baking Soda, 2 do. Cream of Tartar, 1 teacupful of Milk, 2 Eggs. Fire in large spoonfids on liot greased girdle, making pancakes Verv thin. Plain White Scones. Mix 4 teacupfuls flour, 1 teaspoonful carbonate of soda, 1^ do. cream of tartar, ^ do. salt, 2 do. sugar or 2 do. syrup (which makes the scones a light brown colour). Rub into the flour a dessertspoonful TRIED FAVOURITES COOKERY BOOK. ini of butter. Mix well, nncl then acid butter-milk to make a soft dough. Car® must be taken to mix it thoroughly, until all the flour is ab- sorbed, and it is firm enough to handle without working it after it is on the bake-board. Sprinkle Hour on board, then put out ludf tlie dough; sprinkle a little Hour on the top, then gently work with the fingers into a round, half inch tlcick. Cut in four, and fire on a moderately heated girdle. The above mixture makes 8 scones, and they are delicious if the above rules are observed. The secret of hav- ing nice scones is not to touch the dough after it is on the board, ex- cept to work it out as directed. By putting 1 teacupful of oatmeal to 3 teacupfuls of flour

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