Scones, Barleymeal
From Bread, cakes, and biscuits, 1902
A level teaspoonful of baking powder to the pound of meal improves these greatly.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.
Scones, Barleymeal. — Mix a little salt with as much fresh barleymeal as you choose, and mix it to a stiff paste with hot milk
Cook this with the app: pantry check, scaling, and the assistant.