Scones
From Soups, savouries, sweets, with a chapter on breads, 1889
Wheat-meal flour can be used instead of white.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 39. The excerpt below is the record exactly as published.
e teaspoonful of baking-powder, and a pinch of salt. Mix the sugar and salt with the flour ; then *A sheeve of bread as broume as nut. And cheese as white as snow. And wildings, or the season's fruit He did in scrip bestow,^ — * Percy Reliques.* 177 N BREAD AND BISCUITS. * *Twould binifit your sowls To see the butthered rowls.* Thackeray. rub the butter into it. Beat up the ^gg in the milk, and add it to the flour, and beat up lightly until smoothly mixed. Immedi- ately before baking stir in the baking-powder ; pour the soft dough into a greased tin, and bake in a hot oven from three-quarters of an hour to an hour. When taken from the oven^ shake it out of the tin at once, and place it on a sieve to cool. flMIft or H)innet IRoIte* Put half an ounce of fresh German yeast into a basin, with a pint of cold water to wash it. Let it settle for an hour, then pour off the water, leaving the yeast at the bottom. * Let those who prefer it have plain bread-and-butter ; For me, lads^ I warrant the toast shall go round* * Carols of Cockayne.' 178 1 BREAD AND BISCUITS. * Which in the dough they kneaded, rolling cakes. And baking them over the crackling thorns ; With a small wooden spoon stir into the yeast one dessertspoonful of light-coloured moist sugar and two of flour, adding lukewarm water until the basin is half full of a thick batter. Stand the basin near the fire out of draughts for thirty minutes, when, if the mixture has risen properly, it will be at the top of the basin, and, when stirred, show itself very light and ropy. Rub into this three pounds of white flour, three ounces of butter, and half a teaspoonful of salt, and as much lukewarm milk and water as will make the whole into a soft dough. When this has risen place it on a floured pastry-board, and roll across once, leaving the dough about an inch and a half thick. With a deep cutter * So that the savour spread throughout the camp Of new bread smoking, ' Edwin Arnold. 179 N 2 BREAD AND BISCUITS. * Wt* gude ait cakes or butter bakes, * 'Scottish Songs/ cut this into rolls the size wanted, and place them on a greased baking-sheet. Press in the centre of each roll with the end of a knife-handle ; brush each over with milk ; set before the fire twenty minutes to rise, and then bake in a moderate oven. Sbort Cafte. Half a pound of butter, six ounces of pounded sugar, the grated rind of half a lemon, one pound of decorticated wheat- meal. Beat the butter and sugar to a cream, add the meal by degrees, and lastly the lemon- peel. When thoroughly mixed, knead it out on a floured baking-sheet three-quarters of * / could come every aftertioon of my life to look at the farmer^ s girl boiling her iron tea-kettle and baking short-cake,'' — Walt Whitman. 1 80 BREAD AND BISCUITS. * Dost thou think because thou art virtuous there shall be no more cakes or ale ? — * Twelfth Night.* an inch thick. Before putting it in the oven, mark out with the point of a knife the size the squares of cake are to be when baked. Bake it in a moderately hot oven half an hour. When taken from the oven, let it stand five minutes before removing it from the baking-sheet, so as to prevent its breaking- in small pieces. lpoun&, See&, or iplum Cafte. One pound of butter, one pound of pounded sugar, one pound of flour (dried), two ounces of candied peel, two ounces of almonds blanched and split in flat lengths, eight eggs, half a pound of chopped raisins, and two ounces of well- washed and dried currants, or two ounces of carraway seeds. * There^s sax eggs in the pan ^ gude man,'* 'Scottish Songs.* i8i BREAD AND BISCUITS. * Frae mom to e'en ifs nought but toiling. At baking, roasting, frying, boiling ; Beat the butter and sugar to a thick cream in a basin with a spoon-whisk ; then add the eggs two at a time, whisking continuously, and for twenty minutes after all the eggs are in ; then drop in the flour a little at a time so that the batter is kept free from lumps ; then add the remaining ingredients. Pour the batter into two deep one-pound cake-tins, lined with well buttered kitchen-paper, and raised an inch or two above the tins, as this will help the cakes to rise and keep them from scorching. Bake the cakes in a moder- ately hot oven for an hour. Before taking them from the oven, test if enough baked by putting a wooden skewer through them. If the skewer comes out dry, the cake is done ; * An* the* the gentry first are strechin. Yet e*en the hcC folk fill their pechan W^ sauce, ragouts, an^ sic like trashtrie, Thetis little short o* downright wastriej* — Burns. 182 BREAD AND BISCUITS. * If you wish to grow thinner^ diminish your dinner^ And take to light claret instead of pale ale ; if soft cake or batter adheres to it, keep the cake longer in the oven. The cakes are lighter if removed from the tins when taken from the oven and put on a sieve until cold. The paper should remain on until the cakes are cold. The cake mixture should be put into the tins immediately before they are put into the oven or the fruit will fall to the bottom instead of being scattered about the cake ; also, the oven must be hot enough to set the mixture quickly or the same thing will happen. If the cakes are to look brown when cut, dry them in the oven with the door slightly open after they are baked. If brown flour be used the cake should be a seed one only. ' lA>ok down with an utter contempt upon butter ^ And never totuh bread till ifs toasted — or stale.^ 'Carols of Cockayne.' i^Z BREAD AND BISCUITS. * / took him in and gied him a scone,* * Scottish Songs/ Scones* Half a pound of finest flour, two ounces of butter, a pinch of salt and of sugar, a tea- spoonful of baking-powder, and three-quarters of a gill of milk
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