Breakfast Scones

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (15)
Method 1: Overnight Rise
  1. Warm the milk.
  2. Melt the lard and butter.
  3. Add the melted lard and butter to the warm milk.
  4. Stir in sufficient flour, sugar, salt and yeast to make a soft dough.
  5. Mix over night.
  6. Cover and leave to rise.
  7. In the morning, roll out lightly until about three-quarters of an inch thick.
  8. Cut into round scones.
  9. Let them rise for twenty minutes.
  10. Bake for twenty minutes.
Method 2: Morning Rise
  1. Mix the milk, lard and butter, sugar, salt and yeast in the morning with half the quantity of flour.
  2. Set to rise for five hours.
  3. Work in the rest of the flour and let it rise another five hours.
  4. Cut into round cakes.
  5. Let them rise for twenty minutes.
Original Text
*Breakfast Scones 1 quart milk ³⁄₄ cup lard and butter ³⁄₄ cup yeast 2 table-spoons white sugar 1 tea-spoon salt Flour Warm the milk. Melt the lard and butter. Add it to the milk. Stir in sufficient flour, sugar, salt and yeast to make a soft dough. Mix over night. Cover and leave to rise. Roll out lightly, in the morning, until about three-quarters of an inch thick. Cut into round scones. Let them rise twenty minutes. Bake for twenty minutes. OR, Mix the ingredients in the morning with half the quantity of flour. Set to rise for five hours. Work in the rest of the flour and let it rise another five hours. Cut into round cakes. Let them rise twenty minutes. [Pg 115]
Notes
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