HOMEMADE SCONES
TWO ESSENTIALS Two things are essential for good scone-making—a hot oven and a double tray. The following recipe has been found excellent: lib self-raising flour (if plain flour is used add 1 teaspoonful carbonate of soda and 2 tablespoonfuls cream of tartar), loz. butter, loz sugar, a pinch of salt, and milk to make a soft but not moist dough. Mix flour, salt, and sugar, rub in butter. Add milk and mix lightly with blade of knife. Do not roll, but pat dough lightly and cut into rounds with cutter. Sprinkle flour on double tray and bake in hot, quick oven till nicely browned on top.
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Wairarapa Times-Age, 29 April 1938, Page 5
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108HOMEMADE SCONES Wairarapa Times-Age, 29 April 1938, Page 5
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