Water Scones

Ingredients

• a walnut of butter
• J lb. of flour

Method

1. 1

   Mix in a basin flour and butter, work them well together.

2. 2

   Season with salt; if the butter is salt, that may be seasoning enough.

3. 3

   Pour in boiling water enough to make a paste.

4. 4

   Turn out on the board, work well with the hand; then roll out rather less than a quarter of an inch thick, cut into circular cakes.

5. 5

   Bake on the girdle.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 177. The excerpt below is the record exactly as published.

water scones, and bake on the girdle. These scones are to be crisp ; the colour a rich brown, but they must not be allowed to get dark by too great heat. Plain Water Scones. Put a small quantity of white flour in a basin, and knead it into a paste with boiling water. Work it well with the hand so that the paste is perfectly smooth. Roll out this paste on a floured board to the thickness of a quarter of an inch, and cut with a circular cutter (or a tumbler), allowing three scones to each guest. Bake on an iron girdle. As soon as one side has set, turn, and let the other bake. About five minutes is enough to bake these scones, as they are to be limp and tender. Fold a napkin, so that the heap of scones can be placed inside (like chestnuts), and serve at once. 448 SCONES. Water Scones. Water scones should be made with white flour. Mix in a basin flour and butter, in the proportion of a walnut of butter to J lb. of flour

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