Scones

Ingredients

• lib. of flour
• two good teaspoonfuls of baking powder
• about 3oz. of butter
• half a pint of cold milk

Method

1. 1

   Sift flour and baking powder, then rub in butter until like breadcrumbs.

2. 2

   Gradually add milk to form a firm dough.

3. 3

   Halve the dough, knead into flat cakes, cut into quarters, brush with milk and water, and bake on a girdle or frying pan for half an hour.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 44. The excerpt below is the record exactly as published.

Scones. — These cakes are usually (and best) cooked on a girdle or griddle, i.e., a round iron plate, with an arched handle over it — the girdle being formerly hung to the pot-hook fastened in the chimney, by which the large cooking pot was suspended above the fire. This girdle is still generally used in the North, but failing one a clean shallow frying pan kept for the purpose answers very well. Neither pan nor girdle should ever be washed, but when you have done using either, sprinkle well with coarse salt, and rub it with pieces of paper till the latter is no longer soiled ; this removes any burnt crumbs that may be sticking to it, which would ROLLS, &c. 69 spoil the next baking. Before use wipe the girdle well with a cloth, set it on the fire till thoroughly hot, when it is rubbed over either with a piece of fat or butter, when it is ready for use. Some scones can only be baked on the girdle, others can be baked in the oven. Scones. — Sift together lib. of flour and two good tea- spoonfuls of baking powder, then crumble into this about 3oz. of butter, till it is all like fine bread-crumbs (this must be done with the tips of the fingers as lightly as possible, or the scones will be heavy). Take half a pint of cold milk

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