British/Irishbreakfast

Scones

Name: Scones
Cuisine: British/Irish
Ingredients: 8 ozs. Plain Flour; 2 heaped teaspoonsful of Green’s ‘Ratseene’; a good pinch of Salt; 2 ozs. Sugar; 3 ozs. Butter or good Margarine; ½ pint of Milk; a few Sultanas or Currants

From Recipes (illustrated baking booklet, 1930), 1930

Presented as published in 1930. 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 Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 11. The excerpt below is the record exactly as published.

SCONES. INGREDIENTS.—8 ozs. Plain Flour, (not Self-Raising), 2 heaped teaspoonsful of Green’s “‘ Ratseene,”’ a good pinch of Salt, 2 ozs. Sugar, 3 ozs. Butter or good _ Margarine, a few Sultanas or Currants, + pint of Milk

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