SCONES

Wairarapa Times-Age, 7 September 1938, Page 8

SCONES

TASTY RECIPES Scotch Scones. Take jib flour, |-gill milk, j-gill cream, pinch of salt, 1 teaspoonful cream of tartar, J-flat teaspoonful bicarbonate of soda, loz sugar, l|oz sultanas. Wash and dry the sultanas. Sieve the flour, cream of tartar, and soda together. Add the sugar and prepared sultanas to the flour, etc. Add the cream and milk to the dry ingredients, and mix all together. Flour a board, roll out the mixture until it is about half an inch in thickness. Cut into triangular shaped pieces. Place on a greased baking sheet. Brush the scones over with milk. Bake in a hot over from fifteen to twenty minutes. Muffin Scones. Take 1 lb flour, 3 teaspoonsful baking powder, loz butter, loz lard, 1 egg, 1| teaspoonsful salt, J-pint milk, a pinch of sugar. Rub the butter and lard into the flour, add the salt, baking-powder, and sugar. Beat up the egg, add the milk and mix all the ingredients to a rather moist dough. Knead into six pieces, roll each to a round shape, brush over with egg; then put them on a greased tin and bake in a moderate oven for about twenty-five minutes. Note: These scones are good for afternoon tea, when they should be toasted and buttered and cut into eight sections. Sour Milk Girdle Scones. Take J-pint sour milk, lOoz flour, |- teaspoonful salt, 1 egg, 1J teaspoonsful baking-powder, 3 tablespoonsful melted butter. Mix and sift the dry ingredients into a basin. Stir in the sour milk, melted butter, and well-beaten egg. Beat well, then drop the mixture in tablespoonsful on a hot greased girdle. When the scones are full of blisters on top, and cooked on the edges, turn them carefully and cook on the other side. As they are cooked, pile them up on a hoc dish lined with a folded napkin. Serve buttered, with honey or strawberry jam.