Wheatflour Scones. Thin.

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)

milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
as little more flour as possible ↝ Flour, 00 [Cereal Grains and Pasta]
boiled potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
thin wheat flour ↝ Flour, whole wheat, unenriched [Cereal Grains and Pasta]

Instructions (8)

Boil some milk, putting in a little salt.
When quite boiling, stir in some flour gradually, stir with spurtle, or spoon, all the time.
Take the pan off the fire.
Knead out the scones with as little more flour as possible.
Cut them the size of top of breakfastcup with a round cutter, as thin as can be made not to break.
Bake on a hot girdle.
Serve hot on the girdle piled on a napkin, each scone as thin as a sheet of paper.
Turn them once as they bake.

Original Text

Wheatflour Scones. Thin.
Boil some milk, putting in a little salt; when quite boiling, stir in some flour gradually, stir with spurtle, or spoon, all the time, then take the pan off the fire; knead out the scones with as little more flour as possible; cut them the size of top of breakfastcup with a round cutter, as thin as can be made not to break, and bake on a hot girdle. Serve hot on the girdle piled on a napkin, each scone as thin as a sheet of paper.
Without being crisp or leathery when served, they should have little brown blisters on them.
Turn them once as they bake.
“Sarah mixed boiled potatoes in thin wheat flour scones, to make them lighter.

Notes

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