Scotch Scones

Ingredients

• one quart flour sifted
• two teaspoons baking powder
• one tablespoon sugar
• one-half teaspoon salt
• one tablespoon lard
• two beaten eggs
• a pint of sweet milk

Method

1. 1

   Mix ingredients and bake in muffin rings in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 16. The excerpt below is the record exactly as published.

Scotch Scones One quart flour sifted with two teaspoons baking pow- der, one tablespoon sugar, one-half teaspoon salt, one table- spoon lard, two beaten eggs, and a pint of sweet milk. To be eaten hot with butter. Bake in muffin rings in hot oven. Popovers Two cups flour, two cups milk, one-half cup sugar, two eggs, butter the size of an egg, one teaspoon baking powder, a little salt. Rusks One and a half pints of flour, one-half teaspoon salt, three tablespoons sugar, two tablespoons baking powder, two tablespoons of lard, three eggs, one teaspoon each nutmeg and cinnamon, three-quarters pint of milk. Stir together flour, salt, sugar and powder; rub in the lard cold; add the milk, beaten eggs, and spices. Mix into a dough soft enough to handle; flour the board, turn out the dough, give it a quick turn or two to complete its smoothness. Roll them under the hands into balls the size of a small egg; lay them on a greased shallow cake pan, put very close together, bake in moderately heated oven thirty minutes; when cold, sift sugar over them. Snowballs One cup of sugar, one cup of flour, two tablespoons sweet milk, one teaspoon baking powder, three eggs; flavor with lemon. Put one tablespoon in a buttered cup and steam twenty minutes. Roll in white sugar while hot. 3 40 The Toronto Cook Book Apple Rolls One cup of sweet milk, one-half cup sugar, one-quarter cup butter, two cups flour, one and a half cups chopped apple, two teaspoons baking powder

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