British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scones (5)
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 141. The excerpt below is the record exactly as published.
1 pint milk, preferably butter-milk. Flour board well, and knead in lightly as much more flour as it will take up. Do not knead it too much. This dough is better for standing a short time. The softer you put out scones the better. When scones are hard through, they are readj'. Only turn once. Scones (5). 8 oz. Flour, 2 oz. Butter, i pint Milk, i teaspoonful Baking Powder. Make into smooth dough and roll out any shape, f inch thick. Put immediately into moderate oven and bake 20 minutes. Scones (6). White of 1 Egg, 2 oz. Butter, 1 breakfaetcupful Flour, 1 teaspoonful Baking Powder
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