Never Fail Wholemeal Scones

New Zealand Listener, Volume 6, Issue 151, 15 May 1942, Page 23

Never Fail Wholemeal Scones

Dear Aunt Daisy, I heard you asking for a recipe for Never Fail. wholemeal scones. Well, mine never fail, and I think I have found out the main requisites-plenty of rising, a quite moist mixture, quick working and a hot oven. I have heard that from the time the liquid is added until the time the scones are in the oven should not exceed three minutes (or was it two?), Anyway, this is what I do, Take 2 heaped cups of wholemeal; 2 large teaspoons of baking powder, heaped (or 2 level dessertspoons), 1 to 2 ounces of butter melted quite liquid; 1% large teaspoon salt; and about 1 cup milk. Mix the dry ingredients, fill up the cup containing the melted butter with milk. Mix in quickly to dry ingredients, making very soft dough (only just not too. wet). Turn out on to board, and press quickly with palm of hand to quarter of an inch thick, using as little dry wholemeal as necessary. Cut into squares, put on hot oven shelf (slightly floured and the flour shaken off again). Cook in a hot oven. I use an electric oven and put in at 400° with oven full on. In about 5 minutes I peep in and if browning, I turn the oven down, not too low. They take about fifteen minutes. The butter is melted in a tin mug. A dessertspoon of brown sugar is mixed in with the butter if liked. Of course, better scones are made using cream of tartar and soda, and sour milk of cream, but one can’t get the former just now. I have never used baking powder before, but l.ave worked out the above method and find it most successful, and the scones are eaten however stale. There’s trouble if I toast them, as everyone likes them stale, even

four days old! —

M.V.

G.

(Wanganui).

This will help hundreds of homemakers.