Scotch Breakfast Scones

Ingredients

• 2 oz. Brown & Polson’s “ Raisley.”
• 1 lb. Flour.
• A small tea-spoonful of Salt.
• About a breakfast-cupful of Milk (4 pint).

Method

1. 1

   Mix the flour, Raisley, and salt well together in a bowl, dry.

2. 2

   Make into a dough quickly with the milk, adding the milk a little at a time till you have a moderately soft dough.

3. 3

   Roll out flat on a floured board till about half-an-inch thick, and cut into circles or three-cornered pieces.

4. 4

   Put at once into a hot oven or on to the griddle or hot plate sprinkled with flour.

5. 5

   Bake in a quick oven for three to five minutes.

6. 6

   Cool on a wire tray.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 11. The excerpt below is the record exactly as published.

Scotch Breakfast Scones 12 Scones. Time 10 to 15 mins. 2 0z. Brown & Polson’s “ Raisley.” 1 lb. Flour. A small tea-spoonful of Salt. About a breakfast-cupful of Milk (4 pint). Measure out the ingredients. Mix the flour, “ Raisley,” and salt well together in a bowl, dry. Make into a dough quickly with the milk, adding the milk a little at a time till you have a moderately soft dough. Do not knead more than is necessary. Roll out flat on a floured board till about half-an-inch thick, and cut into circles or three- cornered pieces. Put at once into a hot oven or on to the griddle or hot plate sprinkled with flour. The hotter the oven the better will these scones be raised. In a quick oven they will be ready in three to five minutes. Cool on a wire tray. Milk Bread Twists 12 Twists. Time 20 mins. 23 oz. Brown & Polson’s “ Raisley.”! 1 Ib. Flour. A small tea-spoonful of Salt. 1 oz. of Butter. 1 Egg. A small tea-spoonful of Castor Sugar. 4 pint Milk. Measure out the ingredients. Mix the flour, “ Raisley,”” and salt well together in a bowl, dry. Rub in the butter. Beat up the egg a little with the sugar and mix into the flour. Make into a dough quickly with the milk, adding the milk a little at a time till you have a moderately soft dough. Do not knead more than ig necessary. Roll out flat on a floured board till about one-half to three- quarters of an inch thick. Cut into strips about three- quarters of an inch wide, and roll these strips into round ropes. Twist these now into knots, plaits, horse-shoes, etc., brush over with milk, place on a baking sheet, and put at once into a hot oven. They should be ready in five to ten minutes, according to heat. The hotter the oven the better will they rise. Cool on a wire tray. Page 25 Paisley Rolls 8 to 12 Rolls. Time 20 to 30 mins. 14 oz. Brown & Polson’s “ Raisley.”’

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