Scones, Yorkshire

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

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

Ingredients (3)

4/5lb. dried and sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
sour cream ↝ Sour cream, light [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

mix flour to a dough with sour cream
make it into a large round cake the size of the girdle or pan
bake on both sides (turning it only once) on a hot greased girdle or pan
split it
butter generously
serve hot

Original Text · last edited 4 days ago

Scones, Yorkshire.
—This, also sometimes called “York-shire girdle cake,” is made thus: mix ⅘lb. dried and sifted flour to a dough with sour cream, make it into a large round cake the size of the girdle or pan, and bake on both sides (turning it only once) on a hot greased girdle or pan, then split it, butter generously, and serve hot. This is never a success if baked in an oven.

Notes

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