Buttermilk 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 (5)
optional addition
Instructions (8)
  1. Warm 2 ozs. fresh butter in a little pan over the fire till melted.
  2. Put in a teacupful of buttermilk, and a pinch of salt.
  3. Mix with about 1 lb. of best flour into a slack dough.
  4. Roll out and spread on the girdle.
  5. Flour both sides well.
  6. Turn them over more than once as they cook.
  7. Serve like chestnuts in a warmed doubled napkin folded as a pocket, for breakfast.
Optional Addition Instructions
  1. Some add to the dry flour 1 teaspoonful of best bicarbonate of soda; these scones are the size of the top of a breakfast-cup, and as thin or thinner than a crumpet.
Original Text
Buttermilk Scones. (Mrs. Wellington. 1880.) Warm 2 ozs. fresh butter in a little pan over the fire till melted, then put in a teacupful of buttermilk, and a pinch of salt; mix with about 1 lb. of best flour into a slack dough, roll out and spread on the girdle; flour both sides well; turn them over more than once as they cook. Serve like chestnuts in a warmed doubled napkin folded as a pocket, for breakfast. Some add to the dry flour 1 teaspoonful of best bicarbonate of soda; these scones are the size of the top of a breakfast-cup, and as thin or thinner than a crumpet. (For another recipe for Buttermilk Scones, see Corfu Butter-milk Bread, under Bread.)
Notes
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