Balater 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 best flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 ozs. of best fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a teaspoonful of German yeast ↝ Yeast [Not included in a food category]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
as much milk as will make it into a stiff dough ↝ Milk, NFS [Milk, reduced fat]
more butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
add cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (6)

mix all well in a basin, rubbing the butter well into the flour
use as much milk as will make it into a stiff dough
roll it out to about the thickness of 1/4 an inch
shape and put on hot girdle
They will be ready to turn in 5 minutes.
If wanted richer use more butter, or add cream.

Original Text

Balater Scones.
Take 1 lb. of best flour, 2 ozs. of best fresh butter, a teaspoonful of German yeast, a pinch of salt; mix all well in a basin, rubbing the butter well into the flour; use as much milk as will make it into a stiff dough; roll it out to about the thickness of ¼ an inch; shape and put on hot girdle. They will be ready to turn in 5 minutes. If wanted richer use more butter, or add cream.

Notes

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