HOW TO MAKE SCOTCH SCONES.

Dominion, Volume 1, Issue 54, 27 November 1907, Page 3

HOW TO MAKE SCOTCH SCONES.

In Scotlandrtiio tea-table is complete without its plate of scones, and in countrv districts, where bread is. not always ca'sy to obtain, the housewife will 'bake her' daily supply of these as regularly as she will make ■ tno raornmg dish of porridge. The following are .1 few simple recipes for those who have not lived in Scotland; and are not familiar with the different varieties so well kpown in fhe land. 0' oakes. : To bake scones really Successfully, it is well,to provide oneself with a "girdle -, (a circular iron plate with a handle across it). An iron fryingpan, however, will answer the-purpose, provided it is not worn thin in- places, which would cause the scones to burn. The cooking or firing" is tho most'difficult part in scone makinc, but practice makes perfect Iho girdle must,be placed over a moderate tire, and not allowed to become too hot, otherwise the scones irill cook too quickly on the outside, and remain raw and heavv in the middle; but it must be hot enough to ntako the scones rjse nicely and cook slowly. When ready they should be.light and puffy, and thoroughly cooked. .; „ Soda Scones.—One pound "of floiir, one sma 1 teaspoonful of carbonate of .soda, one small teaspoonful of- cream of tartar, ono teaspoonful of fine salt, about half it pint of buttermilk Put all the dry ingredients into a bowl and mix ; well, taking care to rub all the lumps out of the soda; ;add enough buttermilk to make a light (lough; turn Uiis out on to ajoural pastry loard, and knead very ouickly and lightly till smooth; tho less the "■•iijj 1 .is handled the better. Press out iittholyrwith the rolling-pin to a round cake, noout'Jin. thick, and cut crosswise in four. Have the girdle hot, flour it lightly, and place the scones on it; cook for ten minutes, then turn them, and cook the other side. Dropped Scones.—Take five heaped table■epoontuls of flour, three dessertspoonfuls of castor sugar, one teaspoonful of baking, powder, .'half a teaspoonful of carbonate of soda, b smnjj pinch of salt, ono egg, and enough Pwce.t.'niilk to make 11 thick batter. Mix the dry,ingredients together, add the e"g well beaten, lastly the milk, and beat all for a row' minutes; have the girdle hot, and grease it .slightly with a little butter; drop on the batter, a tablespoonful" at a time until, the girdle is full; when the scones aro brovii underneath, and covered 'frith bubbles or. the top, turn quickly with,a"large knife, I ana'brown the other side. These scones may bo-.'mittered while hot, and served, or they are equally good when cold, eaten with jam or,'jelly. ' l '- ! ,t'br'afternoon tea the, follpwing • little syp,nes will be found very nice: /, pane's Scones.—Tako two . broakfastcups »f; flour, ono tablcspoonful .of • butter, ono tabk'syoonful of-fine sugar, three-quarters of a.Jteaspoonful of carbonate, of soda, a quarter of a teaspoonful of tartaric acid, one egg, a little cold water. Rub it-he butter lightly into the flour, add the : sugar, soda, and acid; mix all well together, beat tho egg, and add a little of the water to.it; use this to make a soft dough of "j|ho ingredients in the basin. Divide tho plough. into three pieces, roll each piece out into a large round scone, and divide each of-these into six or eight small ones; put them.,on to a hot girdle, and. bake for about, live minutes over a moderate fire. .. ~.',. . .'

Plain Scones.—Take Jlb.Nof.flour, one tea--spoonful of baking powder, a,,pinch of salt, a piece of butter about the size , of a walnut. Hub the butter thoroughly into the Hour, add the other ingredients, and mix to a light dough with :\ little milk; turn the douuh on to a floured board and 'knead lightly, gathering up 'the dough .'fromJ the sides 'into the middle. Press into a round about I inch thick, and with l ' a knife; make a cut across and across, to form four three-corn-ered scones, which will separate and como. apart when baked; bake in a'moderate oven for about ten minutes; : J :

Wlicatcn Scones. —Take illb.'wlieatcn flour, Jib. whito flour, half a teasp'd'dnful of salt, a quarter of a teaspoonfnl tartaric acid, a small piece of butter. Hub the butter into the Hour, and mix: all 'tho 'dry ingredients very thoroughly, add sufficient milk to mnkd a soft dough; turh on to _a jjlourcd board, knead lightly, and;' roil out to'the thickness of J- inch, stamp out with a cutter into little scones, and bake' in "a fairly.3ot oven eight or ton minutes.