SWEET SCONES.
Rub two tablespoonfuls of butter finely into one pound of sifted flour, add one tablespoonful of sugar, a quarter of a teaspoonful of salt, one teaspoonful of carbonate of soda, and two teaspoonfuls of cream of tartar. Beat up on* egg, put half of it into a cup, with somo sweet, milk, then add to the other ingredients, making a soft dough. Knead it a little on a floured baking-board, divide it into Ave pieces; make them smooth and roll out, not too thinly; cut them into four small cakes. Lay them on a greased baking-tin, brush them over with egg and bake them in a hot oven for ten minutes. Two ounces of sultanas, raisins or currants may bo added. Tho dough should always be handled lightly. These scones will be appreciated by afternoon callers. Serve "Elephant" blend tea, and your visitors will be delighted. The tea has a flavor all its own, and is distinct from every other tea you have ever tasted. "Elephant" Blend brews a rich strong liquor and the texture being fine it mixes well with the milk. "Elephant" r brand is sold at 2s 2d per lb, and your grocer is sure to have it. < '
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/TDN19110617.2.65
Bibliographic details
Ngā taipitopito pukapuka
Taranaki Daily News, Volume LIII, Issue 330, 17 June 1911, Page 8
Word count
Tapeke kupu
203SWEET SCONES. Taranaki Daily News, Volume LIII, Issue 330, 17 June 1911, Page 8
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Taranaki Daily News. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in