HOT SCONES

Wairarapa Times-Age, 1 August 1938, Page 8

HOT SCONES

SIMPLE RULES TO FOLLOW Hot scones may be served at any meal, and success in their making will be assured if the following simple rules are observed: — The dough must be mixed quickly and the scones put into the oven without delay; if left to stand after mixing they become heavy. Handle the dough as little as possible. Do not use a rolling pin, but flatten out the' dough with the “heel” of the hand. Scones will be much lighter if cut into shapes with a floured knife, instead of using a cutter. Too much flour on top will make scones fiard. The flour used must be perfectly dry, and sifted two or three times just before using. The better it is aerated, the lighter the scones will be. The oven must be very hot, with a good bottom heat, so that the dough rises as soon as it is put into the oven. The quicker scones cook the better, within reason. Always break scones open; never cut them with a knife.

Cheese Scones with Savoury Filling. —Make an ordinary scone mixture, but add one tablespoon grated cheese, and cook in the usual way. Filling: One heaped tablespoon each of butter and grated cheese; one small minced onion; pinch cayenne pepper. Beat well together and heat thoroughly, stirring all the time. Break scones open while hot, butter lightly, spread with the filling and serve hot. ■ Cheese Scones. —Four tablespoons butter, two cups flour, four teaspoons baking powder, one teaspoon salt, cayenne pepper to taste, one-half-cup grated cheese, one-half cup milk. Rub butter into sifted dry ingredients, then add cheese, and mix with milk. Roll out, cut into shapes, and bake in hot oven 12 minutes. Apple Scones. —Take two dessertspoons butter, two cups flour, two teaspoons baking powder, one-half cup sugar, one egg, one cup milk, minced apple, and cinnamon. Rub butter into sifted dry ingredi-

ents, and mix to a scone dough with the -beaten egg and the milk. Roll out the dough; spread half the dough with some minced apple; sprinkle with sugar and cinnamon, and fold over other half of dough in the form of a sandwich. Cut into shapes and bake in moderate oven 20 minutes. Scones with Jam Centres. —Eight ounces self-raising flour, pinch of salt, one tablespoon butter, one teaspoon sugar, one cup milk, jam. Sift flour and salt, rub in butter, add sugarand mix to a soft dough with the milk. Knead lightly on a floured board; roll out quarter-inch thick and cut into small squares. Make holes in half the squares and fill these with jam. Place the other squares on top, brush over with a little milk and bake in hot oven 15 minutes. Oatmeal and Nut Scones.—Four ounces fine oatmeal, 9oz flour, two teaspoons baking powder, 2J oz. butter, 2oz. chopped walnuts, lioz castor sugar, .milk.

Sift ! dry ingredients, rub in butter, add nuts and sugar, and mix with sufficient milk to make a soft dough. Roll and cut out, brush over with milk and bake 15 minutes in hot oven.