Soda Scones

Ingredients

• 1 lb. flour
• Nearly a teaspoonful carbonate of soda.
• 1 teaspoonful cream of tartar.
• A teaspoonful salt.
• Buttermilk.

Method

1. 1

   Rub the soda and salt till they are quite smooth, and mix them thoroughly well with the flour; add sufficient buttermilk to form into a lithe dough.

2. 2

   Turn the dough on to a floured board, and knead it a little; then form into two rounds half an inch in thickness, cut each round into four scones across and across, and bake on a floured girdle not too hot.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 72. The excerpt below is the record exactly as published.

SODA SCONES. 1 lb. flour. Nearly a teaspoonful car- bonate of soda. i teaspoonful cream of tartar. A teaspoonful salt. Buttermilk. Rub the soda and salt till they are quite smooth, and mix them thoroughly well with the flour ; add sufficient butter- milk to form into a lithe dough. Turn the dough on to a floured board, and knead it a little ; then form into two rounds half an inch in thickness, cut each round into four scones across and across, and bake on a floured girdle not too hot. CREAM SCONES. 1 lb. flour. 1 teaspoonful salt. 2 eggs. 2 oz. butter. 1 teaspoonful baking- powder. Cream. Rub the butter into the flour, salt, and baking-powder. Beat the eggs to a froth, add to them a gill of cream, and stir these into the flour ; if necessary, add a little more cream to form the mixture into a stiff dough ; then turn the dough on to a floured board, roll it out to the thickness of three-quarters of an inch, and cut it into small rounds. Prick them on the top with a fork, and bake in a quick oven for fifteen minutes. Serve hot. DROPPED SCONES. 2 breakfast-cups of flour. i breakfast-cup of sugar. A piece of butter the size of an egg. i teaspoonful carbonate of soda. \ teaspoonful cream of tartar.

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