Breakfast Scones—Three-cornered

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. of whole-meal flour for crispness ↝ Barley flour or meal [Cereal Grains and Pasta]
a dessertspoonful of Yeaman's dried yeast ↝ Yeast [Not included in a food category]
1/2 pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a teacupful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

alternative for cream

1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the teacupful of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (7)

Mix flour, yeast, and salt.
Make into a dough with a teacupful of cream. Handle as little as possible or scones will be tough.
Cut into three-cornered scones.
Bake in a quick oven.
Their colour should not be pale, but coffee-and-milk tint.

Alternative method if no cream is available

Melt 1 oz. of butter and mix it in the teacupful of milk.
Use this mixture instead of cream to make the dough.

Original Text

Breakfast Scones—Three-cornered. (Isa. Emslie. 1895.)
1 lb. of whole-meal flour for crispness, a dessertspoonful of Yeaman's dried yeast, ½ pinch of salt. All mixed.
Then make it into a dough with a teacupful of cream. Handle as little as possible or scones will be tough. Cut into three-cornered scones, and bake in a quick oven, their colour should not be pale, but coffee-and-milk tint.
If no cream is to be had, melt 1 oz. of butter and mix it in the teacupful of milk, but cream is best.

Notes

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