Rock Scones
From Borwick's cookery book, 1890
The knobs should be about the size of a walnut, and can be eaten hot or cold.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 14. The excerpt below is the record exactly as published.
ROCK SCONES. Sieve with i lb. MILLENNIUM flour 2 teaspoonfuls of BORWICK'S BAKING POWDER and a saltspoonful of salt. Make this into a moderately stiff paste with h pint of milk or buttermilk. Mix thoroughly, and break off in knobs, laying on a well-greased tin, and bake in a quick oven for about lo minutes. The knobs should be about the size of a walnut, and can be eaten hot or cold. YORKSHIRE SCONES. 1 lb. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER
Cook this with the app: pantry check, scaling, and the assistant.