Barley Meal Scones. No. 1.

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)

1/2 lb. barley meal flour ↝ Barley flour or meal [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
no milk ↝ Milk, NFS [Milk, reduced fat]
1/2 butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
dry barley meal flour ↝ Barley flour or meal [Cereal Grains and Pasta]

Instructions (7)

Take 1/2 lb. barley meal flour, and cook like porridge, but a longer time, “long, long-cooked” with water and a little salt, but no milk and 1/2 butter.
First let the water boil up, then gradually stir in the meal, and boil well and long, stirring it continually.
Do not make it too thick at first.
Have your board well floured with dry barley meal flour, and put the pot close to you on a trivet to be handy, for if the mixture chills it gets heavy and no baking recovers the lightness; take out only a spoonful of hot porridge at a time, and cover the pan up close again.
Spread the spoonful out on the dry meal flour, do not work it, but just cover it over with more barley meal flour, cut it with a cutter, and place on the girdle at once; turn once.
These scones once chilled, get tough.
They should come up in a hot napkin made into a pocket, as for chestnuts.

Original Text

Barley Meal Scones. No. 1. “The best in the World!
J. F. C.” (Learney. 1884.)
These are as thick as breakfast toast, quite soft, mellow, and tender inside, almost like porridge; very mealy, floured on outside.
Take ½ lb. barley meal flour, and cook like porridge, but a longer time, “long, long-cooked” with water and a little salt, but no milk and ½ butter. First let the water boil up, then gradually stir in the meal, and boil well and long, stirring it continually. Do not make it too thick at first.
Have your board well floured with dry barley meal flour, and put the pot close to you on a trivet to be handy, for if the mixture chills it gets heavy and no baking recovers the lightness; take out only a spoonful of hot porridge at a time, and cover the pan up close again. Spread the spoonful out on the dry meal flour, do not work it, but just cover it over with more barley meal flour, cut it with a cutter, and place on the girdle at once; turn once. These scones once chilled, get tough. They should come up in a hot napkin made into a pocket, as for chestnuts.

Notes

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