Scones

Ingredients

• MIX up seven pounds of American flour
• two ounces of bicarbonate of soda
• four ounces of cream of tartar
• A little salt should be added to taste

Method

1. 1

   Put it through a sieve twice, take out as much as required when baking, wet it with skim milk, slightly knead and roll out.

2. 2

   Cut into desired shapes and bake either on girdle or in a very hot oven.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 62. The excerpt below is the record exactly as published.

SCONES ONE pound of flour, one quarter ounce of carbonate of soda, one quarter ounce cream of tartar and a little salt. Mix with about a half pint of new milk, roll 2e 213 THE DUDLEY RECIPES the dough and cut with round cutters. Bake on a hot floured girdle for about ten minutes. CREAM SCONES Half a pound of flour, two ounces of butter, a little salt, one good tablespoonful of baking powder, half a pint of cream. Mix into a nice light paste, brush over with egg and bake in oven. These scones can be rolled out thinner and baked on girdle and made into girdle cakes. SCONES MIX up seven pounds of American flour and two ounces of bicarbonate of soda, and four ounces of cream of tartar. Put it through (all together) a sieve twice and put it in a tin. Take out as much as required when baking and wet it with skim milk, slightly knead and roll out. Cut what shape and size required. Bake either on girdle or in oven, but the oven must be very hot. A little salt should be added to taste

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