SCONES OF ALL KINDS

Wairarapa Times-Age, 10 August 1938, Page 8

SCONES OF ALL KINDS

RECIPES FROM VARIOUS COUNTRIES. Scotch Girdle Scones Sift together lib flour, J teaspoon salt, 1 teaspoon bicarbonate Soda, 2 teaspoons cream of tartar, add the sugar and sufficient milk (approx. J pint) to make into a light dough. Toss the dough on to a floured board, roll lightly into a round, flatten with the palms of the hands, and divide into 8 triangular scones, then cook on a hot floured girdle. When the scones are well risen, turn with a knife or spatula, and cook the other side. Turn on sides in the girdle to cook the edges. Serve hot with butter. Wholemeal Scones Rub loz butter in Jib wholemeal, add 2 teaspoons baking powder, -J teaspoon salt, J teaspoon ground ginger, mix well together. .Make into a soft dough with J cup milk. Turn on to a floured board, roll out to Jin. thickness. Cut into 12 even scones, and cook in a hot oven or they may be cooked on a hot girdle plate. Irish Potato Scones Rub Jib of cooked potatoes through a sieve, stand aside. Sift Jib flour, 2 teaspoons baking powder and 1 teaspoon salt into a basin, rub in 2oz butter with the finger tips, when well mixed, add the sugar and potato, and sufficient milk to make into a pliable dough. Cut the mixture in half, roll out each half thinly on a lightly floured board, cut into eight even-sized pieces. Cook on a moderately hot, lightly-floured girdle or hot plate, allowing 7 minutes for each side. Turn on edges to dry. American Pumpkin Scones Choose a nice, dry, yellow pumpkin. Peel, cook in boiling salted water, drain and mash, stand aside to cool. Cream 1 tablespoon butter and 1 tablespoon sugar together, add 1 cup cold mashed pumpkin, then mix in 1 wellbeaten egg, and J cup milk. Lastly sift in 2J cups flour, 2 teaspoons baking powder and pinch salt sifted together. Turn on to a floured board. Knead lightly. Roll out 2 inches in thickness. Cut out with a cutter and cook on a floured scone tray in a hot oven 20 minutes. Welsh Slim Cake Sift Jib flour, 2 teaspoons baking powder, a pinch of salt, into a basin. Work in 1 dessertspoon butter into the flour with the finger tips. When well blended, add 1 cup of milk, keeping a little back if mixture is too thin. Turn on to a lightly floured board, knead lightly, roll out, spread with 1 heaped dessertspoon butter, fold and roll out; repeat three times in all. Form into a loaf, or roll and cut into scones quickly and lightly. Place on a floured tin in a hot oven for hour for a large cake and 12 to 15 minutes for small ones, gradually decreasing the heat. Serve with butter and honey. Cream Scones Sift Jib flour, pinch salt and heaped teaspoon baking powder into basin, rub in 3oz butter with the finger tips, add gradually J cup cream and J cup milk. Work into a light paste. Turn on to a floured board, roll out | inch thick. Cut into rounds with 2 inch cutter, place on a greased scone tray, and bake 15 minutes in a hot oven. Brush over with sweetened milk, and return to the oven for a few minutes to dry. Scotch Pancakes Sift Jib flour, pinch salt, J teaspoon bicarbonate soda, and 1 teaspoon baking powder into a basin, add 3oz sugar and 2oz currants. Make a well in the centre. Drop in 2 eggs, add J pint milk (or sufficient milk to make moderately thick batter). Beat together thoroughly. Grease a hot girdle with a piece of suet or butter and drop the batter on in spoonfuls, cook gently until the upper surface of the scones become covered with holes, turn over with a broad knife, and cook until the bottom is a pale golden brown, and the sides are dry.