SCONES FOR BREAKFAST AND TEA

Sun (Auckland), Volume II, Issue 474, 2 October 1928, Page 5

SCONES FOR BREAKFAST AND TEA

! Where is the family that does not | appreciate scones for breakfast and for tea- —delicious scones, hot from i the oven and well buttered, or toasted and served dry? Some folk | have an idea that scones are difficult |to make; but there is very little difficulty providing the recipe is good i and it is carefully followed out. Here i are some well-tried and reliable re- | cipes. Breakfast Scones Half a pound of wholemeal flour; | 2 ounces of best margarine; half a I pound of white flour, a small, level i teaspoonful of salt; lialf a pint of milk (sour milk may be used), 1 teaj spoonful (level) of bicarbonate of i soda, 1 teaspoonful of vinegar mixed in 2 tablespoonsful of water. Take from the white flour two tablespoonsj ful and put it aside to use when you roll out the dough. Mix the rest of | the white with the wholemeal flour and the salt. Rub in the margarine; | add the bicarbonate of soda, rubbed | through tine muslin to rid it of any lumps. Stir the vinegar and water I into the milk and add to the dry in- | gredients, mixing very quickly with a j wooden spoon. Roll out the dough an j inch thick and cut it into scones. The j best way is to place a big saucer on j the dough and cut it round with a j sharp knife, then cut the round into | quarters. Scones for Tea 1 Take of flour two pounds; bicarbonate of soda, a quarter of an ounce; salt, quarter of an ounce; sour buttermilk, one pint, more or less. Mix to the consistency of light dough; roll out about half an inch thick, and cut them out to any shape you please, and bake on a girdle over a clear Are j about 10 or 15 minutes, turning them to brown on both sides; or they may | be cooked on a hot plate, or new I frying pan. (A girdle is a thin plate j of cast-iron about 12 or 14 inches in | diameter, with a handle attached.) j These scones ate excellent for tea, j and may be eaten either hot or cold, j buttered, or with cream cheese. Tea Cakes lib of flour, 1J dessertspoonsful of castor sugar, Jib currants, Jib of sultanas, loz. of butter, Joz. yeast, a pinch of salt. Put the yeast in a basin with enough water (lukewarm) to cover it, and 1 teaspoonful of demerara sugar. Leave until dissolved. Melt the butter in a little hot water, and when ready add a little milk to make it lukewarm. Mix all the dry ingredients, then add the butter and milk, and lastly the yeast. Knead lightly, and leave to rise before the fire (about one hour). Then roll out and bake in a quick oven on greased plates. This quantity should make four tea-cakes. Superior Scones Mix thoroughly 11b of flour, 2oz. of j sugar, a little salt, and 2 good teaspoonsful of baking powder. Rub in 2oz of butter, add the yolks of two eggs, and mix with enough milk to make rather a thick batter. Have ready the whites of two eggs beaten to a stiff froth. Stir in lightly, and pour into shallow tins to allow for rising to about l|in. thick. Bake in quick oven. When done split and butter, and serve very hot.