Dropt Scones.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
Alternative copy
See also
Instructions (13)
  1. Work 1 lb. flour and 2 ozs. fresh butter together.
  2. Add a good teaspoonful of dried yeast baking powder, and a little salt.
  3. Then add milk enough till slack.
  4. Put dabs of it dropped from a spoon, on the buttered girdle.
  5. Turn once or more.
  6. These may also be baked in an oven.
  7. They should look like well-baked shop muffins—crisp outside.
  8. Serve on a warm napkin for breakfast.
  9. If any are left, split and toast them dry, and serve in a rack for tea.
  10. They should be as thick as muffins, but not so large.
Alternative copy instructions
  1. To 3/4 lb. flour add 1 oz. butter and 1 teacupful of buttermilk, 1/4 of a teaspoonful of soda.
  2. The dough not too stiff.
  3. Add a whole egg at the last.
Original Text
"Dropt Scones." (Mrs. Jamieson, Auchentorlie. 1879.) (A kind of batter.) 1 lb. flour, 2 ozs. fresh butter; work them together; add a good teaspoonful of dried yeast baking powder, and a little salt; then add milk enough till slack. Put dabs of it dropped from a spoon, on the buttered girdle. Turn once or more. These may also be baked in an oven. They should look like well-baked shop muffins—crisp outside. Serve on a warm napkin for breakfast. If any are left, split and toast them dry, and serve in a rack for tea. They should be as thick as muffins, but not so large. (Another copy says: “To ¾ lb. flour 1 oz. butter and 1 teacupful of buttermilk, ¼ of a teaspoonful of soda, the dough not too stiff; add a whole egg at the last.”) “Fardels.” See Brown Scones. No. 1.
Notes
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