Wheaten Meal Scones
From The tea-time recipe book (B book), 1900
These Scones may be made entirely with Wheaten Meal, in which case 14% oz. ‘pete Flour’ and 6 oz. Wheaten Meal should be used.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 2. The excerpt below is the record exactly as published.
WHEATEN MEAL SCONES. 14 oz. Brown & Polson’s Paisley Flour. woz Butter. 2 oz. Ordinary Flour, 4 oz. Castor Sugar. 4 0z. Wheaten Meal. ¥Y, tea-spoonful Salt. About 1 gill Sweet Milk. Measure out the ingredients. Mix the dry ingredients together thoroughly. Rub the butter lightly in amongst them. Make into a soft dough with the milk. Turn on to a floured oven shelf, form into a round shape with the hands, rub over with flour, cut down the centre and across with a knife, but do not separate the pieces. Bake in a hot oven for ten or twelve minutes. Cool on a wire tray. These Scones may be made entirely with Wheaten Meal, in which case 14% oz. ‘‘ pete Flour” and 6 oz. Wheaten Meal
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