SCONES AND BANNOCKS.

Wairarapa Age, Volume XXXII, Issue 10222, 25 April 1911, Page 5

SCONES AND BANNOCKS.

WAVERLEY SCONES.— Ingredients : Half a pound of wafer oats, three ounces of butter, one ounce of caster sugar, half a pound of flour, half a pint of milk, salt. Method: Mix the flour and oats in a basin with a little salt; rub in the butter, add the sugar, and mix to a smooth dough with the milk. Roll out, cut in rounds, brush over with milk, and bake for about twenty - minutes. 'ho'fc BANNOCKS.— One pound of fine oatmeal, one ounce of butter, half an ounce of baking powder, half a saltspoonful of salt. Mix the oatmeal, salt, and baking powder together, rub the butter into it, and makethe whole into a stiff dough with cold water. Sprinkle out the dough as thin as posible, and cut it out in squares; score these across fc from corner to corner without divid- " ing them. They must be cooked at once, either on* a well-buttered oven shelf on the top of the fire, and turned as soon as the under part is browned, or they can be baked on a flat tin, buttered, in the oven. Serve with these the Crescent Blend Tea, the finest 2s tea on the market. This tea is blended by a connoisseur and is remarkable for its exquisite flavour and delicious aroma. It is strong and extremelv palatable. Your crnfi-r is certain to nave it in stock.