Tea Scone

Ingredients

• 1 Lb. Flour
• 3 Ozs. Castor Sugar
• 1 Oz. Butter
• 1 Teaspoonful Cream of Tartar
• 1 Teaspoonful Carbonate of Soda
• Buttermilk

Method

1. 1

   Rub butter into flour; mix dry ingredients; mix and add buttermilk; grease cake tin and pour in mixture; bake in moderate oven for forty-five minutes.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 28. The excerpt below is the record exactly as published.

i Oz. Butter, i Teaspoonful Castor Pinch of Salt. Sugar. Milk. 2 Full Teaspoonfuls Baking Powder. Method. Mix all dry ingredients and rub in butter; mix into light dough with sweet milk; divide into two round cakes; cut each into four, * bake in moderate oven. 177 CURRANT TEA SCONES. Ingredients. 1 Lb. Flour. 3 Ozs. Butter. 3 Ozs. Currants. 2 Teaspoonfuls Baking Powder. i Teaspoonful Cream of Tartar, Method. Mix all dry ingredients well together ; rub in butter ; beat egg and add half ; add milk and mix into stiff dough ; divide into two ; cut each into four ; brush over with rest of egg ; put at once into quick oven ; bake fifteen to twenty minutes. 3 Ozs. Castor Sugar, i J Oz. Candied Lemon Peel. A Little Milk. J Teaspoonful Bi-Carbonate of Soda. i Egg- GRIDDLE SCONES (VERY GOOD). Ingredients. \ Lb. Flour. 2 Ozs. Sugar. | Teaspoonful Bi-Carbonate of Soda. I Teaspoonful Tartaric Acid. 2 Ozs. Butter, i Egg. | Teaspoonful Baking Powder. i Teacupful Milk. Method. Mix che carbonate of soda, tartaric acid, and baking powder with the flour and rub butter lightly in ; beat egg with sugar ; add milk ; mix with dry ingredients to form a soft dough ; divide into three pieces ; roll each piece out into a round scone ; put on a hot griddle ; bake five minutes over clear fire. *79 TEA SCONE, ingredients. i Lb. Flour. 3 Ozs. Castor Sugar, i Oz. Butter. i Teaspoonful Cream of J Teaspoonful Carbonate of Soda. Tartar. Buttermilk

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