Tea Scones

Ingredients

• One pound of flour.
• One ounce of butter.
• Two ounces of lard.
• One egg.
• Half a pint of buttermilk.
• Two teaspoonfuls of baking powder.
• A little salt.

Method

1. 1

   Rub the butter and lard into the flour, add the baking powder and salt, beat up the egg, and add it with the buttermilk; mix it up into a light paste, roll it out about half an inch thick, cut it into half squares, and bake in a moderate oven for twenty minutes.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 51. The excerpt below is the record exactly as published.

TEA SCONES Ingredients One pound of flour. Two teaspoonfuls of baking One ounce of butter. powder. Two ounces of lard. A little salt. One egg. Half a pint of buttermilk. Rub the butter and lard into the flour, add the baking powder and salt, beat up the egg, and add it with the buttermilk; mix it up into a light paste, roll it out about half an inch thick, cut it into half squares, and bake in a moderate oven for twenty minutes. SEED BISCUITS Ingredients A quarter of a pound of butter. A few caraway seeds. A quarter of a pound of flour. One tablespoonful of cream. Three ounces of castor sugar. 144 OCKLYE COOKERY BOOK Rub the butter, flour, and sugar together, then add the seeds and cream; work it into a stiff dough, roll it out thin, cut it into rounds with a cutter, and bake in a moderate oven. SEED CAKE Ingredients Half a pound of butter. Half an ounce of caraway seeds. Half a pound of castor sugar. One gill of milk. One pound of flour. One teaspoonful and a half of Four eggs. baking powder. Cream the butter and sugar together in a basin until it is quite white; add the eggs one at a time, beating each one in thoroughly; stir in half the flour as lightly as possible; pour in the milk and add the remainder of the flour; then add the seeds and baking powder; mix it all well together, put the mixture into a cake tin lined with buttered paper, and bake it in a moderate oven for two hours and a quarter. SHREWSBURY CAKES Ingredients One pound of flour. Two eggs. Half a pound of butter. A small tablespoonful of milk or Six ounces of sugar. cream. Sift the flour into a basin, add the castor sugar, rub in the butter; make a hole in the centre, into which break the eggs; add the milk, and work it into a flexible paste; roll it out to the thickness of a penny piece, and cut it into small cakes with a round cutter; bake them in a moderate oven. BREAD, CAKES, AND PASTRY 145 SNOW CAKE Ingredients Half a pound of butter. The whites of seven eggs. Half a pound of sugar. Essence of lemon. One pound of arrowroot. A little baking powder. Beat the butter to a cream with a wooden spoon, add the sug-ar, essence of lemon and arrowroot, beat it well for a quarter of an hour; whisk the whites of eggs to a stiff froth, add to the other ingredients, and beat it all thoroughly for half an hour. Add a little baking powder, and bake in a very moderate oven for one hour and a half. SODA CAKE Ingredients Half a pound of butter. One teaspoonful of carbonate of Half a pound of castor sugar. soda. Half a pound of currants or A small quantity of mixed spice. sultanas. Two ounces of candied peel. One pound of flour. A cup of warm milk. Three eggs. Cream the butter and sugar together with a wooden spoon until it is quite white; then work in by degrees the eggs, flour, and milk with the soda dissolved in it, beating it well all the time; add the spice, candied peel, and sultanas, and mix all together thoroughly. Put it into a greased and papered cake tin, and bake in a moderate oven for two hours and a quarter. SWEET CAKE Ingredients Half a pound of butter. One teaspoonful of carbonate of One pound of flour. soda. One pound of sultanas. Half an ounce of mixed spice. Fourteen ounces of brown sugar. Four eggs (well beaten). Halt a pound of lemon peel. K 146 OCKLYE COOKERY UOUK Sift the flour on to a piece of paper, cut the peel up fine and pick the sultanas; cream the butter and sugar together with the hand or a wooden spoon for ten minutes, add the mixed spice, then the flour and eggs, gradually mixing them well in, then the fruit, and lastly the carbonate of soda. Put the mixture into a tin lined with three or four thicknesses of buttered paper, and bake in a moderately slow oven for three and a half hours. TEA CAKES Ingredients One pound of flour. Two eggs. A quarter of a pound of sugar. One gill and a half of milk. A quarter of a pound of butter. One feaspoonful of baking powder.

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