Milk 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 (7)

1 lb. of finest wheat flour ↝ Flour, whole wheat, unenriched [Cereal Grains and Pasta]
a dessertspoonful of Yeaman's dry yeast powder ↝ Yeast [Not included in a food category]
2 ozs. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
1 egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (8)

Warm 2 ozs. butter and add to it a teacupful of milk.
Work the baking powder into the flour as lightly as possible in a basin.
Make a hole in the centre of the flour mixture and moisten all well with the buttered milk.
Turn out the dough and shape in small round rolls, or as you like.
Bake on a baking sheet in the oven until a nice brown. Do not turn them.

Tips for Light Scones

If the butter be fresh, add a little salt.
To make scones light, work up the dough as little as possible, but mix thoroughly.

Variations

Some add 1 egg and a little sugar occasionally to make a variety.

Original Text

Milk Scones. (Mrs. Wellington. 1877.)
To 1 lb. of finest wheat flour, allow a dessertspoonful of Yeaman's dry yeast powder. Warm 2 ozs. butter, add to it teacupful of milk. Work the baking powder into the flour as lightly as possible in a basin; make a hole in the centre, and moisten all well with the buttered milk. Turn out, and shape in small round rolls, or as you like, and bake a nice brown on a baking sheet in the oven. Do not turn them.
If the butter be fresh, add a little salt; and to make scones light work up the dough as little as possible, but mix thoroughly.
Some add 1 egg and a little sugar occasionally to make a variety.

Notes

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