Scones

Ingredients

• the currants well cleaned
• the sugar
• the milk gradually
• flour
• the butter lightly

Method

1. 1

   Rub in the butter lightly with the tips of the fingers, and add the currants and sugar.

2. 2

   Make a well in the centre, and add the milk gradually until a soft smooth dough is formed.

3. 3

   Turn out on a floured board, divide into three pieces, roll each into a round scone, cut in four, and place on a floured tin.

4. 4

   Brush with milk and bake in a good oven for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 894. The excerpt below is the record exactly as published.

the butter lightly with the tips of the fingers, and add the currants well cleaned and the sugar. Make a well in the centre, and add the milk gradually until a soft smooth dough is formed. Turn out on a floured board, and divide in three pieces. Roll each piece into a round scone, cut in four and place on a floured tin. Brush the scones over lightly with milk, and bake them in a good oven. Time to bake, 20 minutes. Probable cost. Id. 2667. Crumpets | lb. Vienna flour. 1 egg. | tea-sp. salt. Milk. | oz. baking powder. 1 oz. butter. Sieve the flour, salt, and baking powder into a basin, and make a well in the centre. Add the butter melted and the egg well beaten, then, gradu- ally, enough milk to make a thinnish batter. Grease some muffin rings, and lay them on a hot and greased girdle. Pour a little batter into each, and watch until air-bubbles begin to rise. Then remove the rings, turn the crumpets, and brown on the second side. Repeat this until all are finished. Toast the crumpets lightly, spread them with butter, and pile them one on the top of the other. Cut in four, and serve hot. Time to cook, 8 to 10 minutes. Probable cost, 4 d. £ lb. flour. 1 table-sp. castor sugar. £ tea-sp. cream of tartar. 2668. Dropped Scones \ tea-sp. carbonate of soda. 1 egg. | breakfast-cupful milk. Sieve the flour, salt, and baking powder into a basin, and rub in the butter with the tips of the fingers until free from lumps. Then make a well in the centre, and pour in the egg and cream beaten together. Mix from the centre outwards, gathering in the flour gradually until all is formed into one lump. Turn out the dough on a floured board, and knead lightly until free from cracks. Roll out to about hah an inch in thickness, cut in rounds, and bake on a greased tin in the oven or on a greased girdle. If the latter, brown the scones Sieve all the dry ingredients into a basin, and make a well in the centre. Add the egg well beaten, and then the milk gradually

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