Scones

Ingredients

• 1/2 Ib. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 1 1/2 ozs. Margarine
• 2 ozs. Fruit (optional)
• 1 tablespoonful Sugar (optional)
• 1/4 pint Milk

Method

1. 1

   Prepare the mixture by Method 1 and mix to a light dough with a fork.

2. 2

   Turn on to a floured board, knead lightly until smooth, roll out until the dough is just under half-inch thick.

3. 3

   Cut into rounds and place on a greased baking sheet.

4. 4

   Bake for 12-15 mins.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 1. The excerpt below is the record exactly as published.

scones, plain cakes and short-crust pastry. te. Wee aan sees, ese oe METHOD 2—CREAMING 1. Cut up the fat (warmed in cold weather), beat until soft with a — wooden spoon or spatula. 2. Add the sugar and beat until the mixture is light in colour and ; fluffy in texture. 3. Sieve the flour, salt and spice together. 4. Add eggs one at a time with a little of the sieved flour, spice, etc., stir, then beat thoroughly. 5. Stir in milk (syrup if included) and a little flour. Beat again. 6. Add fruit, flavouring, etc., and the rest of the sieved flour; stir in thoroughly but do not beat. 7. Put the mixture into the tin and smooth level with a palette or table-knife. 8. Bake large cakes for the first hour in a moderate oven, then reduce the heat to low for the remainder of the baking period. 9. Cover the cake with greased paper when the top is sui i brown. The ‘“‘Creaming”’ technique should be used for rich cakes ig oe get es aes AG ORME TL 1 edi oe a ee QUICK LOAF 1 Ib. McDougall’s Self-raising Flour. 1 heaped teaspoonful Salt. 1/2 pint Water and 2 tablespconfuls Water. Sieve flour and salt, add all the water and mix to a pliable dough with a fork. Turn on to a floured board and knead lightly until smooth. Shape into a round and place on a greased baking sheet smooth side uppermost. Bake for 35 mins. If preferred, the dough may be shaped into a plait, twist - or cottage loaf or into small rolls or horseshoes. Regulo Mark 7 420° Fahr. Middle shelf eres see. OS ee ee A Oe Oe a ae we QUICKIES Prepare half the above mixture, cut into eight even pieces. Roll each piece into a ball, place on a greased baking sheet and bake for 20 mins. Cool, split, spread one half with margarine and one half with jam or meat paste. _ Sandwich together. Regulo Mark 7 420° Fahr. Middle shelf Pee MISE A Cece Ciara’ at See pos eee Aas. PR Le DATE AND WALNUT LOAF 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 1/4 teaspoon- ful Mixed Spice. 3 ozs. Dates. 1 oz. Sugar. 1 oz. Shelled Walnuts. 2 level tablespoonfuls Malt Extract. 5 tablespoonfuls Milk. 2 level tablespoonfuls Syrup. _ Sieve the flour, salt and spice, add the sugar, chopped walnuts and dates. - Warm the malt, milk and syrup in a saucepan over gentle heat, and add to the dry ingredients. Beat well. Put into a 1-lb. greased bread tin and bake for 1 hour. Regulo Mark 3 330° Fahr. Middle shelf ee SS LS RN. NS AEE Oo SE a aaa MALT LOAF 1 Ib. McDougall’s Self-raising Flour. 14 teaspoonful Salt. 2 ozs. Sugar. 4 ozs. Fruit. 2 tablespoonfuls Malt Extract. 1 tablespoonful warmed Golden Syrup. 1/2 pint Milk and Water mixed. Warm a 2-Ilb. loaf tin, grease and dust with flour. Warm the syrup and malt extract in the liquid. Sieve flour and salt, stir in sugar and fruit, add the warmed ingredients. Beat well. Put the mixture into the tin and bake for 1 hour. Regulo Mark 5 380° Fahr. Middle shelf BY : & ‘ SCONES PY SSO NTS SEP ; SCONES 1/2 Ib. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt. 11/2 ozs. Margarine. 2 ozs. Fruit (optional). 1 tablespoonful Sugar (optional). V4 pint Milk. Prepare the mixture by Method 1 (see page 4) and mix to a light dough with a fork. Turn on to a floured board, knead lightly until smooth, turn over and roll out until the dough is just under half-inch thick. Cut into rounds and place on a greased baking sheet. Press the trimmings together with the fingers, and repeat the rolling and cutting. Bake for 12-15 mins. Regulo Mark 7 420° Fahr. Second shelf aq ON i A . 2) Se SS PS a GIRDLE SCONES Ingredients as for Scones (above) To Test the Heat of the Girdle Sprinkle a little dry flour on it. It should become golden brown in a minute or so. If it turns very dark quickly, it is too hot. If the girdle is heated over gas, a thin asbestos sheet over the flame will spread the heat more evenly. The hot-plates of an electric stove make a good substitute for a girdle. (A thick iron frying-pan may also be used but does not give such good results.) Prepare the mixture by Method | (see page 4), divide dough in half. Roll each portion into a 5-inch round and cut into 6 or 8 triangles. Cook on a floured girdle or electric hot-plate for about 4 mins. each side. Turn the scones on to each edge in turn, cooking for about 2 mins. are * TR Lead “4 2 be ee ee DROP SCONES V2 Ib. McDougall’s Self-raising Flour. 3 ozs. Granulated Sugar. Pinch of Salt. 2 Eggs. Just under 1/2 pint Milk

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