Wheatmeal Scones
From Borwick's cookery book, 1890
These are delicious eaten hot or cold.
Presented as published in 1890. 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 Borwick's cookery book (1890) by George Borwick & Sons, page 15. The excerpt below is the record exactly as published.
WHEATMEAL SCONES. 6 ozs. wheatmeal. 2 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 ozs. margarine. il ozs. sugar. * gillniilk. A little salt
Cook this with the app: pantry check, scaling, and the assistant.