Soda Scones

Ingredients

• ½ lb. flour
• ¼ of a small teaspoonful carbonate of soda
• ½ teaspoonful cream of tartar
• nearly ½ pint butter milk
• ½ teaspoonful salt

Method

1. 1

   Mix dry ingredients in a basin; stir in enough buttermilk to make a stiff dough.

2. 2

   Knead lightly, roll out thin, cut into rounds, and bake in a hot oven for about 10 minutes.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 63. The excerpt below is the record exactly as published.

teaspoonful salt; 1 quart tepid water. Put the yeast into a basin and add gradually the water, stirring with a wooden spoon. Put 2 y lbs. flour with the salt into a very large basin ; make a hole in the middle of the flour ; add the yeast and water slowly, mixing with your hands in gradually enlarging circles, till all the flour is taken in. Beat the dough thoroughly for ten minutes or a quarter of an hour; cover the basin with a thick cloth, and put it in a warm place for two hours. Put the remaining flour on a board, turn out the dough upon it and knead, taking it from the sides BREAD, ETC. I3i towards the middle, till it no longer sticks to your hands, and feels quite elastic. This quantity makes two loaves. If cottage loaves are wanted, form a large ball and place it on a floured tin; then place a smaller ball on the top of the large one, and make a small hole or mark on the top. If moulds are used, flour them and half fill them with the dough. Cover the loaves and let them rise for about twenty minutes in a warm place, then bake in a hot oven for about two hours. Turn the loaves out of the moulds, or remove them from the tin, and slant them against a dish or board to allow the steam to escape. The above are general directions ; certain flours (generally the best) absorb more water than others, and the pupil must learn by experience the proper consistency of the dough. If brewer’s yeast is used, the dough may stand all night in a warm place. Milk Rolls. — Required: % lb. flour; 1 oz. salt butter; about gill of milk ; teaspoonful baking powder. Rub the flour and butter lightly together with the tips of the fingers. Add the baking powder ; gradually stir in enough milk to make it a stiff dough. Take rough lumps and place them on a floured flat tin. Bake in a quick oven till ready, about twenty minutes; place on a sieve to cool. This makes about four rolls. If preferred, the dough may be rolled into small oval shapes, and brushed with milk, or with a slightly beaten egg, to give them a glazed appearance. These rolls must be made as quickly as possible in order to be light. Sally Luns. — Required: y lbs. flour; 2 oz. salt butter; 1 egg; gill milk; y oz. German yeast (or 1 tablespoonful brewer’s yeast) ; ^4 oz. dripping or butter (for greasing) ; teaspoonful sugar. 13- BREAD, ETC. Warm the milk and butter in a pan together till the butter is melted, but not hot. Rub the yeast smooth with teaspoonful sugar; add the milk and butter. Stir this mixture gradually into the flour ; add the egg slightly beaten; mix till quite smooth. Divide into two and put into well greased tins; set these in a warm but not too hot place for an hour to rise. Then put into a quick oven till baked, about fifteen minutes. Oat Cakes. — Required : ^ lb. fine oatmeal ; 2 teaspoonfuls bacon gravy; >4 teacupful cold water; V* teaspoonful carbonate of soda ; 1 pinch of salt. d ake two good handfuls of meal, put them into a bowl with the water, soda, salt, and bacon gravy (bacon gravy is the fat left in the pan or dish after frying bacon). Stir this mixture quickly with the hand; turn out cleanly on the board, on which you should have two or three handfuls of meal. Knead more meal into it till it is of a proper consistency, but do not make it too stiff, as 11 will not work well. Work it between the palms of the hands to make it flat ; lay ii on the board and work it out, flattening it with the knuckles of the right hand, and keeping it to a round shape with the open palm of the left hand. Roll it lightly with the roller, cut it in four, rub each piece with meal on both sides. Put these pieces oh the girdle , and when cooked on one side, put them on the toaster before the fire. If wanted very white, rub with meal again before putting them on the toaster. Dripping may be used instead of the bacon gravy ; but then the water must be hot. The cakes can be rolled out thinner when made with hot water. Cold Porridge Scones. — Required ; cold por- ridge ; oatmeal. Knead as much oatmeal into the cold porridge as it will take up ; roll out with a roller to about half an BREAD, ETC. 133 inch of thickness. Cut into neat pieces, bake on a girdle ; when cooked on one side, turn them. In kneading, you must be careful to take up the oatmeal gradually, as, if it be added too quickly, there will be lumps of dry oatmeal found in the scones. A girdle before using should first be put on the fire till it is very hot ; then have it raised up from the fire while you are baking on it ; this prevents the scones from being burned. Flour may be used instead of oat- meal. Soda Scones. — Required: y2 lb. flour; ^ of a small teaspoonful carbonate of soda ; x/2 teaspoonful cream of tartar ; nearly ]/2 pint butter milk

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