Brown Scones. No. 2.

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 (6)

1 lb. brown flour ↝ Flour, rice, brown [Cereal Grains and Pasta]
1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some cream, or 2 ozs. butter with milk instead of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a tablespoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
new milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (4)

Rub the butter first in the flour, add the salt and baking powder, then mix with new milk to about the consistency of breakfast bread, and bake in a quick oven.
Do not turn them in the oven.
They may be three-cornered or any shape, and of the thickness before baking of a 1-inch flat rusk.
Pile them on a napkin.

Original Text

Brown Scones. No. 2. (Matfen. 1876.)
1 lb. brown flour, ¼ lb. butter, and some cream, or 2 ozs. butter with milk instead of cream, a tablespoonful of baking powder, and a little salt.
Rub the butter first in the flour, add the salt and baking powder, then mix with new milk to about the consistency of breakfast bread, and bake in a quick oven. Do not turn them in the oven.
They may be three-cornered or any shape, and of the thickness before baking of a 1-inch flat rusk. Pile them on a napkin.

Notes

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