Scotch Breakfast Scones

Ingredients

• 2 oz. Brown & Polson’s Paisley Flour
• 1 lb. Ordinary Flour
• About a breakfast-cupful of Sweet Milk (% pint)
• A small tea-spoonful of Salt

Method

1. 1

   Mix the Paisley Flour, ordinary flour, 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

   In a quick oven they will be ready in three to five minutes.

6. 6

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 2. The excerpt below is the record exactly as published.

SCOTCH BREAKFAST SCONES. 2 oz. Brown & Polson’s Paisley Flour. 1 lb. Ordinary Flour. About a breakfast-cupful of Sweet Milk (% pint). A small tea-spoonful of Salt

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