Plain Scones with Buttermilk

Ingredients

• 3 and 1/2 pounds of flour
• 1 ounce of soda
• half an ounce of salt
• four ounces of butter
• about three pints, or less, of buttermilk

Method

1. 1

   Rub the butter in one part of the flour, sift soda and salt in the other part; mix together and add buttermilk to make a smooth dough; divide in twelve-ounce pieces, mold round; then roll out half an inch thick; cut each round crosswise with the dough scraper in four pieces.

2. 2

   Set on pie tins so they do not touch too close, prick with a fork and set in the proof box for about fifteen minutes, to raise.

3. 3

   Wash with egg-wash and bake in a good heat.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 144. The excerpt below is the record exactly as published.

n ounce of soda, two yolks of eggs, and one ounce of melted butter. Take half cake-flour and half bread-flour j sift with the salt and soda three times; put in a bowl, make a bay in the centre and add two pints of the milk ; work in the flour and add the butter and the rest of the milk. A little more milk may be required, according to the strength of the flours. Work well into a very smooth dough, like for a soft tea biscuit dough. Put on the table, flatten into a square and let rest for half an hour to lose its springiness; roll out, let rest again to loosen up; then cut with a large biscuit cutter. Set in cloth-lined and dusted boxes; let raise, well covered, to about one inch thick, and bake on the griddle, like the muffins. 1033.— SALLY LUNN. 2 quarts milk, 2 ozs. yeast, 12 ozs. sugar, 8 eggs, 12 ozs. butter, % oz. salt, flavor mace or nutmeg. Set a warm sponge with three pints of milk. When ready, add the remaining pint of milk, eggs, salt and sugar; add flour and the soft- ened butter. Make a soft dough, but work it well ; make it as slack as it can be handled. Let prove up and double in size, and work over; then scale in eight to ten-ounce pieces, mold round on the board, set in greased pie tins, or layer cake tins, and flatten to fill the tins; brush over with melted butter and let prove up half. Take the dough scraper and cut each cake in four pieces, set back to finish proving, and bake in a good heat. PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. This mixture may be used like for Englisli muffins, as indicated at the bottom of No. 1029. 1034.— SALLY LUNN MUFFINS WITH BAKING POWDER. 4 lbs. flour, 3 ozs. baking powder, 3 pints milk, 6 ozs. sugar, 8 ozs. butter, 8 eggs, % oz. salt, a little mace. Mix like No. 1031. Bake in muffin cups, or in rings. Set on a baking sheet in a well- heated oven. SCOTCH SCONES. 1035.— PLAIN SCONES WITH BUTTER- MILK. Scones are eaten in large quantities in Eng- land and Scotland. The scones are made plain with flour, buttermilk, salt and soda, and some bakers add lard or butter. The fancy kinds are made richer; sugar and butter is added, also flavorings, raisins, currants and peel. Soda and cream of tartar and baking powders are used in place of buttermilk and soda. Scones are eaten hot like muffins, split and buttered. The mixing should be done quickly, before the soda and acid works out. Take three and one-half pounds of flour, one ounce of soda, half an ounce of salt, and four ounces of butter. Eub the butter in one part of the flour, sift soda and salt in the other part; mix together and add about three pints, or less, of butter- mil

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