Tea Scones

Ingredients

• 6 ozs. flour
• 1 oz. butter
• i gill milk
• 1 dessertspoonful castor sugar
• 3 teaspoonful, s raisk-y flour (B. and P.’s)

Method

1. 1

   Mix the flour with the Paisley flour, rub in the butter; add the sugar; mix with the milk, to a smooth paste.

2. 2

   Turn the paste on to a floured board, shape into a round flat cake, divide it crosswise into quarters, flour a baking tin and place the scones on it.

3. 3

   Bake in a moderate oven for about twenty minutes, when half done brush them over with sweetened milk to glaze them.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 41. The excerpt below is the record exactly as published.

6 ozs. flour 1 oz. butter i gill milk 213. TEA SCONES. 1 dessertspoonful castor sugar 3 teaspoonful, s raisk-y flour (B. and P.’s) Mix the flour with the Paisley flour, rub in the butter; add the sugar ; mix with the milk, to a smooth paste. Turn the paste on to a floured board, shape into a round flat cake, divide it crosswise into quarters, flour a baking tin and place the scones on it. Bake in a moderate oven for about twenty minutes, when half done brush them over with sweetened milk to glaze them. 214. MILK ROLLS. ^ lb. flour (sifted) 1 oz. butter i gill milk

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