Scones

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904

Source: The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time: Cook: 30 min Total: 30 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

1lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two good tea-spoonfuls of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
about 3oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of cold milk ↝ Milk, NFS [Milk, reduced fat]
dissolve a teaspoonful of Swiss milk in half a pint of cold water ↝ Milk, NFS [Milk, reduced fat]
half a pint of cold water ↝ Water, tap [Tap water]
a little milk and water ↝ Milk, NFS [Milk, reduced fat]
Rub a baking tin with flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (11)

Sift together 1lb. of flour and two good tea-spoonfuls of baking powder.
Crumble into this about 3oz. of butter, till it is all like fine bread-crumbs.
This must be done with the tips of the fingers as lightly as possible, or the scones will be heavy.
Take half a pint of cold milk (or dissolve a teaspoonful of Swiss milk in half a pint of cold water) and work this by degrees into the flour, &c., till it is a firm dough.
Halve this dough, and knead each into a flat round cake about the size of a cheese plate.
Cut it across into quarters.
Brush it over with a little milk and water.
Rub a baking tin with flour (or flour, but do not grease, the girdle).
Cook the cakes on this for half an hour.
If you use the frying pan for these cakes instead of a girdle, put a couple of bricks, one on each side the opening of the range, and place the frying pan on these so that it does not actually rest on the fire.
These are not as good baked in the oven as on the girdle.

Original Text · last edited 4 days ago

Scones.
—Sift together 1lb. of flour and two good tea-spoonfuls of baking powder, then crumble into this about 3oz. of butter, till it is all like fine bread-crumbs (this must be done with the tips of the fingers as lightly as possible, or the scones will be heavy). Take half a pint of cold milk (or dissolve a teaspoonful of Swiss milk in half a pint of cold water) and work this by degrees into the flour, &c., till it is a firm dough; halve this dough, and knead each into a flat round cake about the size of a cheese plate; cut it across into quarters, brush it over with a little milk and water. Rub a baking tin with flour (or flour, but do not grease, the girdle), and cook the cakes on this for half an hour. If you use the frying pan for these cakes instead of a girdle, put a couple of bricks, one on each side the opening of the range, and place the frying pan on these so that it does not actually rest on the fire. These are not as good baked in the oven as on the girdle.

Notes

—