[1874]
"Scones.
Put as much barley-meal as will be required into a bowl, add a pinch of salt,
and stir in cold water
to make a stiff paste. Roll this out into round cakes a quarter of an inch
thick, and bake on a
girdle. Split the cakes open, butter them well, and serve hot. A little butter
may be rubbed into the
meal if liked. Richer scones may be made by dissolving an ounce of fresh butter
in a pint of hot
milk, and stirring this into as much flour as will make a stiff dough. When it
is not convenient to
bake the scones on a girdle, a thick frying-pan may be used instead. Time to
bake the scones,
about four minutes."
Scones, Soda.
Dissolve half a salt-spoonful of carbonate of soda and five ounces of fresh
butter or lard in a
quarter of a pint of warm water or milk: put ten ounces of four into a bowl,
add a pinch of salt,
and stir in the liquor to make a stiff dough. Roll this out into a round cake a
quarter of an inch
thick, mark this into eight portions, and bake on a girdle or a thick
frying-pan. Split the scones,
butter them will, and serve very hot. Time, to bake, fifteen to twenty minutes.
Probable cost,
6d.
[1893]
"Scones--No.l 1
3/4 lb Flour, 1/2 pint Milk, 1 oz Butter, 2 teaspoonsful Baking
Powder...Total cost 5d. Time--10 minutes. Rub the butter into the
flour, stir in the baking powder, and make into a very light dough with
the milk; turn on to a floured board, knead for a few
minutes, roll out about half and inch thick. Cut into shapes, put onto a
floured tin, and bake in a quick oven for about ten minutes.
Serve either hot or cold."
-
[1909]
"Scones
3 cups of flour, a pinch of salt, half a teaspoonful of soda, 1 heaped
teaspoonful cream of tartar, 1 tablespoonful of butter, half a
pint of milk. Put the flour, salt, cream of tartar, and soda into a
bowl; rub the butter in with the tips of the fingers; make a well
in the centre and our all the milk in at once. Turn out on to a slightly
floured board and knead as lightly as possible; press out with
the palm of the hand into a cake; brush over with yolk; cut into neat
scones, and place on a hot tin in a hot oven for
fifteen minutes. Roll in cloth till cold."
[1956]
"Scones
It is interesting to read in old-fashioned books recipes for scones
containing no leavening agent. Most of them were rolled thin,
handled quickly, balked on a hot girdle, and served at once. Flour,
butter, salt, and cream are the ingredients for one recipe
for another sago boiled im milk, salt, and flour. Others were made with
barm or yeast. The lightest scones are those made with
sour cream, sour milk, or buttermilk. Four 1 lb. flour and 1 teaspoon
use: 3/4 teaspoon bicarbonate of soad and the same quantity
of cream or tartar, with enough buttermilk to mix to a soft
dough--or--Other additions to each pound of flour may be 1-2 oz.
sugar, 2 oz. fat, 2 oz. fruit, 1-2 eggs may replace part of the liquid.
The soda and cream of tartar should be free of lumps,
and these and the flour should be sieved before mixing. Fat is rubbed in
with the fingers. The dough should be soft and moist
and must be mixed in a bowl, turned on to a floured board, kneaded very
lightly, pressed out to the required thickness
(generally about 3/4 inch), and then cut in triangles or circles. The
scones should be cooked on a girdle or in the oven. Time
7-15 minutes."
[Non-text portions of this message have been removed]
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