Scones

Ingredients

• a pound of flour
• half a teaspoonful of salt
• a small teaspoonful of carbonate of soda
• half a teaspoonful of cream of tartar
• three-quarters of a pint of buttermilk

Method

1. 1

   Rub together salt, carbonate of soda, and cream of tartar with flour.

2. 2

   Work to a dough with buttermilk, knead briefly, form into two rounds half-an-inch thick, cut into four, and bake on a well-floured girdle or in an oven.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 9. The excerpt below is the record exactly as published.

Scones. — Rub smoothly together half a teaspoonful of salt, a small teaspoonful of carbonate of soda, and half a teaspoonful of cream of tartar; mix these thoroughly with a pound of flour, and work it to a lithe dough with thi’ee- quarters to a pint of buttermilk. Now turn it out on to a well-floured board, bnead it for a few minutes, then form it into two rounds half-an-inch thick, cut it across and across into four, and bake on a well-floured and not too hot gii’dle. These scones can also be baked in an oven. Buttermilh Scones. — Mix into l|lb. of flour one and a half teaspoonfuls of carbonate of soda and not quite a full teaspoonful of tartaric acid; rub into this l^oz. of butter, lard, or claritied dripping, and a little salt, and work it to a smooth dough with the points of the fingers, and three-quarters of a pint of buttermilk

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