Scones

Ingredients

• as much barley-meal as will be required
• a pinch of salt
• cold water
• an ounce of fresh butter
• a pint of hot milk
• flour

Method

1. 1

   Mix barley-meal with salt and add cold water to form a stiff paste.

2. 2

   Roll into round cakes and bake on a girdle.

3. 3

   Split, butter, and serve hot.

4. 4

   For richer scones, dissolve butter in hot milk and mix with flour to make a stiff dough.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1739. The excerpt below is the record exactly as published.

Scones. — Put as much barley-meal as will be required into a bowl, add a pinch of salt, and stir in cold water to make a stiff paste. Roll this out into round cakes a quarter of an inch thick, and bake on a girdle. Split the cakes open, butter them well, and serve hot. A little butter may be rubbed into the meal if liked. Richer scones may be made by dissolving an ounce of fresh butter in a pint of hot "milk, and stirring this into as much flour

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