Scones

Ingredients

• 6-0zs. CAKEOMA Cake Mixture
• 12-ozs. self-raising flour
• 2-ozs. butter or lard
• 4 teaspoonful salt

Method

1. 1

   Rub the fat into the sieved, dry ingredients.

2. 2

   Stir in the milk and mix to a smooth dough.

3. 3

   Knead lightly.

4. 4

   Divide into two equal-sized pieces and form into round cakes.

5. 5

   Place on greased tins and mark each into four pieces with a sharp knife.

6. 6

   Bake in a hot oven.

7. 7

   Sultanas, raisins or currants may be added to make fruit scones.

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 3. The excerpt below is the record exactly as published.

SCONES, BISCUITS, etc. (See General Directions on page 6.) GINGER BISCUITS. 16-0zs. CAKEOMA Cake Mixture. 14 teaspoonfuls ground ginger and spice (mixed). 2-ozs. butter or lard. 1 dessertspoonful syrup (warmed). 3 tablespoonfuls milk. Mix into a stiff dough and knead well. Roll out and cut into fancy shapes and bake in a cool oven. SHORTBREAD FINGERS. 8-ozs. CAKEOMA Cake Mixture. 2-0zs. semolina. 3-ozs. fat. Pinch salt. Mix the CAKEOMA, salt and semolina together. Rub in the fat. Knead until of uniform consistency. Roll out and mark in sections. Bake in slow!oven (200°F.—250°F.) for 20-30 minutes. WINE CAKES OR BISCUITS. 16-0zs. CAKEOMA Cake Mixture. 2-ozs. butter. 1 whole egg and the yolk of another. Make into a stiff dough and roll out into a sheet about 4-inch thick, cut into fancy shapes and bake ina hot oven. AFTERNOON TEA CAKES. 8-ozs. CAKEOMA Cake Mixture. 3-ozs. butter. 1 or 2 eggs. 1 tablespoonful currants. A little candied peel (cut small). 2 or 3 tablespoonfuls milk. Make the batter in the usual way and divide into small patty tins and bake 10-15 minutes in a moderate oven. OATMEAL PARKIN. 16-ozs. CAKEOMA Cake Mixture. 1-1lb. medium-cut oatmeal. 14 teaspoonfuls ground ginger and spice (mixed). 8-ozs. butter or lard. 1 teacupful syrup or treacle. 1 teacupful milk Rub the fat into the sieved, dry ingredients. Add the milk and syrup (warmed) and mix well. Pour into a baking tin and leave covered until next day. Bake ina slow oven. SCONES. 6-0zs. CAKEOMA Cake Mixture. 12-ozs. self-raising flour. 2-ozs. butter or lard. 4 teaspoonful salt

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