Wheaten Meal Scones

Ingredients

• ½ lb. wheaten meal
• 1 lb. flour
• ½ tea-sp. cream of tartar
• 1 or 2 oz. butter
• ½ tea-sp. carbonate of soda
• ½ tea-sp. salt
• Some buttermilk or sour milk

Method

1. 1

   Make in the same way as Elcho Scones.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 894. The excerpt below is the record exactly as published.

tea-sp. salt. Milk. | oz. baking powder. 1 oz. butter. Sieve the flour, salt, and baking powder into a basin, and make a well in the centre. Add the butter melted and the egg well beaten, then, gradu- ally, enough milk to make a thinnish batter. Grease some muffin rings, and lay them on a hot and greased girdle. Pour a little batter into each, and watch until air-bubbles begin to rise. Then remove the rings, turn the crumpets, and brown on the second side. Repeat this until all are finished. Toast the crumpets lightly, spread them with butter, and pile them one on the top of the other. Cut in four, and serve hot. Time to cook, 8 to 10 minutes. Probable cost, 4 d. £ lb. flour. 1 table-sp. castor sugar. £ tea-sp. cream of tartar. 2668. Dropped Scones \ tea-sp. carbonate of soda. 1 egg. | breakfast-cupful milk. Sieve the flour, salt, and baking powder into a basin, and rub in the butter with the tips of the fingers until free from lumps. Then make a well in the centre, and pour in the egg and cream beaten together. Mix from the centre outwards, gathering in the flour gradually until all is formed into one lump. Turn out the dough on a floured board, and knead lightly until free from cracks. Roll out to about hah an inch in thickness, cut in rounds, and bake on a greased tin in the oven or on a greased girdle. If the latter, brown the scones Sieve all the dry ingredients into a basin, and make a well in the centre. Add the egg well beaten, and then the milk gradually, beating all well to- gether with the back of a wooden spoon. When the batter looks light and full of air bubbles pour it into a iug. Heat a girdle and grease it well. Pom: the batter on to it, about a table-spoonful at a time, being careful to keep the scones a nice shape and a little distance apart. When the top surface looks covered with bubbles, slip a broad- bladed knife under the scones and turn them over. When both sides are nicely browned the scones are ready. They should be served quickly and hot buttered. Time to cook, 5 to 10 minutes. Probable cost, 4d. 2669. J lb. flour. 2 oz. butter. | tea-sp. cream of tartar. A pinch of salt. Elcho Scones | tea-sp. carbonate of soda. 1 Some buttermilk sour milk. or Sieve the flour, soda, cream of tartar, and salt into a clean, dry basin, and rub in the butter with 560 COOKERY FOR EVERY HOUSEHOLD the tips of the fingers until free from lumps. Then make a well in the centre, add the egg, well beaten, and enough buttermilk to form all into one lump. The mixing should be done very quickly and lightly with the hand, or with a broad-bladed knife. Turn the dough on to a slightly floured board, and knead lightly with the hands until free from cracks. Form into a round (do not roll) about 1 inch in thick- ness, and place the scone on a greased and floured baking tin. Prick all over with a fork, jmd mark in four with the back of a knife. Bake in a good oven until well risen and firm to the touch. Two or three minutes before removing the scone from the oven break it in four, and brush it over with a little milk or egg and milk. Time to bake, about 20 minutes. Probable cost, 6 d. 2670. Girdle Scones 1 lb. flour. 2 oz. butter. | tea-sp. carbonate of soda. J tea-sp. cream of tartar. | tea-sp. salt. 1 egg. Buttermilk. Rub all the dry ingredients through a sieve into a basin. Add the butter, and rub together with the tips of the fingers until free from lumps. Then make a well in the centre, and add the egg, well beaten, and enough buttermilk to make a light dough. Turn out on a floured board, and work very lightly with the hands until free from cracks. Flour a rolling-pin, and roll the dough into a neat round shape, rather more than half an inch in thick- ness. Cut with a sharp floured knife into six or eight pieces, and place the scones on a hot girdle. Cook over a moderate heat until brown on one side, then turn and brown on the other. Note. — These scones may also be baked on a greased tin in the oven. Time to cook, 15 to 20 minutes. Probable cost, 6 d. 2671. Hovis Meal Scones 2672. Potato Scones Boiled potatoes. Salt. Flour or barley meal. Mash some well-boiled potatoes, or put them through a sieve or vegetable presser, adding a little salt. The scones will be lighter if this can be done while the potatoes are still hot. Then knead them up quickly with a little flour or barley- meal, and roll out thinly. Cut in rounds and cook on a greased girdle, browning them on both sides. Serve the scones hot with a little butter. Note. — A little melted butter may be added to the potatoes if wished. 2673. Treacle Scones 1 lb. flour. 1 table-sp. sugar. 1| tea-sps. carbonate of soda. 1 tea-sp. cream of tartar. 2 table-sps. treacle. A pinch of salt. 1 oz. butter. 1 tea-sp. mixed spice. Buttermilk. Sieve the dry ingredients into a basin, and make a well in the centre. Heat the butter and treacle together and pour them into the centre. Then pour in gradually enough buttermilk to make a softish dough. Turn out on a floured board, and knead lightly. Then flour a rolling-pin, and roll into a round about \ inch in thickness. Cut across in six or eight pieces, place them on a greased and floured tin, and bake in a good oven until thoroughly cooked. Time to bake, 15 to 20 minutes. Probable cost, 6 d. 2674. Wheaten Meal Scones § lb. wheaten meal, i lb. flour. | tea-sp. cream of tartar 1 or 2 oz. butter. | tea-sp. carbonate of soda. | tea-sp. salt. Some buttermilk or sour milk

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