British/Irishbreakfastvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scones
From Cookery and housekeeping, 1882
Serves 8
(Sir Henry Thompson)
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 177. The excerpt below is the record exactly as published.
SCONES. Scones. (Ross-shire.) Flour, butter, milk, equal quantities, thoroughly mixed, rolled thin, cut into rounds, and baked on a girdle for fifteen to twenty minutes. Scones. (Sir Henry Thompson.) 2 lbs. whole meal flour ; J- lb. fine flour ; A pinch of salt ; 2 ozs. butter ; Some Yeatman's yeast powder ; Milk, or buttermilk ; or milk and wate
Cook this with the app: pantry check, scaling, and the assistant.