Barley Meal Scones. No. 2. Thin and Soft.

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 (4)

barley meal ↝ Barley flour or meal [Cereal Grains and Pasta]
wheat flour ↝ Flour, whole wheat, unenriched [Cereal Grains and Pasta]
best butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
cold milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (3)

These are made in the same way as Wheatflour Scones (see below) substituting barley meal for wheat flour, but they must not cook long enough to blister, and are well dusted with barley meal when done.
At Tillypronie we still think a tiny bit of best butter improves thick barley meal scones; but this is a heresy!
Mr. Smith (Glenbucket) also says the barley meal scones are better for a little butter being put in the cold milk before it is heated. It makes the scones more mellow and tender.

Original Text

Barley Meal Scones. No. 2. Thin and Soft.
These are made in the same way as Wheatflour Scones (see below) substituting barley meal for wheat flour, but they must not cook long enough to blister, and are well dusted with barley meal when done.
At Tillypronie we still think a tiny bit of best butter improves thick barley meal scones; but this is a heresy! Mr. Smith (Glenbucket) also says the barley meal scones are better for a little butter being put in the cold milk before it is heated. It makes the scones more mellow and tender.—C.C.

Notes

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