Scones (1)

Ingredients

• 1 lb. Flour
• 2 oz. Butter
• 2 oz. Sugar
• 1 oz. Cream of Tartar
• 1 oz. Bi-oar-bonate of Soda
• i pint sweet or Butter-milk

Method

1. 1

   Rub butter and flour together; then add sugar and cream of tartar.

2. 2

   Dissolve the soda in the milk (cold), and mix all together in a basin to a stiff dough.

3. 3

   Roll it out, about an inch thick, and bake in a moderate oven (when cut into the needed size) about 16 minutes; or on a girdle, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 140. The excerpt below is the record exactly as published.

oz. cream of tartar will be required for 1^ oz. of soda. For 4 teacupfuls of this prepared flour, add 1 breakfastcup of butter-milk ; a dessertspoon of butter rubbed into the flour is a great improvement. . Prepared Flour for Scones. 4 lb. Flour, 2 oz. Cream of Tartar, 1 oz. Bi-carbonate of Soda. Rub the tartar and soda in a mortar till very fine; put through a wire sieve along with the flour. Sally Lunns. 1 lb. Flour, 2 oz. Butter, i oz. German Yeast (good weight), between i and i pint. Lukewarm Milk, 1 Egg, 1 teaspoon Castor Sugar, ^ teaspoon Salt. Melt the butter in a pan, add part of the milk and yeast. Mix sugar, salt, and flour, and pour the butter, yeast, and milk into the middle of it, adding the rest of milk and egg well beaten. Knead well into a light dough. Warm and grease two or three round tins and place the dough in them, cover with a cloth, and let then rise in a warm place for 1 hour. Bake in a quick oven for half-an-hour (more or less). Scones (1). 1 lb. Flour, 2 oz Butter, 2 oz Sugar, i oz. Cream of Tartar, i oz. Bi-oar- bonate of Soda, i pint sweet or Butter-milk. Rub butter and flour together ; then add sugar and cream of tartar. Dissolve the soda in the milk (cold), and mix all together in a basin to a stiff dough. Roll it out, about an inch thick, and bake in a moderate oven (when cut into the needed size) about 16 minutes ; or on a girdle, and serve hot. When required for breakfast, the sugar TRIED FAVOURITES COOKERY BOOK. U9 is often omitted. Care should be taken to roll them on the slab as little as possible. Scones (2). . ^ , 4. 1 lb of prepared Flour, 1 teaspoon Sugar, piece of Butter sjze of walnut, small pinch of Table Salt, as much Milk as will make a nice consistency. Have the girdle very warm and thoroughly clean before starting, as it greatly depends on the firing. Put flour into a basin with sugar ; rub butter in till it is quite powdered with the flour ; add salt, and with a knife mix the milk, as this makes the scones lighter. Scones (3). 1 lb Flour, 2 oz. Butter, i oz. Sugar

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