CURRANT SCONES
HAVE THEM PIPING HOT. The following is a recipe for hot currant scones. Sift together half a pound of plain flour, half a teaspoon each of salt and bicarbonate of soda, and a teaspoon of cream of tartar. Rub in an ounce of butter and add an ounce of sugar and two ounces of currants. Make into a soft dough with an egg and enough milk (up to a quarter of a pint). Do not handle, but mix up with a knife as far as possible. Divide into two portions, turn on to a floured board, and roll out lightly about an inch thick. Cut into four, six, or eight scones and bake on a slightly greased tin in a good hot oven for about fifteen minutes. Slit one side and put a piece of butter in.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAITA19390727.2.97.2
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Times-Age, 27 July 1939, Page 10
Word count
Tapeke kupu
139CURRANT SCONES Wairarapa Times-Age, 27 July 1939, Page 10
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Times-Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in