VARIETY IN SCONES

Dominion, Volume 25, Issue 170, 14 April 1932, Page 4

VARIETY IN SCONES

Apples, Ginger, Cocoanut Apple Ginger Scones.—Take one medium-sized apple, lib flour, 2oz butter, one teaspoon ground ginger, Lteaspoon of bicarbonate of soda, one cup sour milk, 2oz each of prepared raisins and currants, one teaspoon cream of tartar, and 2oz sugar. Rub the butter into the well-sieved flour, then add the cream of tartar freed from lumps, and sugar. Peel, core and fineiy-chop the apple almost to shavings. Add the fruit, ginger, currants, and raisins. Alix well. Lastly dis< solve the soda in the milk (cold) and mix in with the mixture to make a soft dough. Turn out on a well-floured board, but do not roll out with a rolling pin. Flour the hands well and pat the dough lightly. Cut into shapes with a scone cutter and bake in a moderate oven for 25 to 30 minutes. These scones may be glazed by brushing the tops over with loz. sugar dissolved in one tablespoonful of warm water before placing in the oven. Serve these scones with butter and marmalade. Savoury Scones.— Ohop finely two hard-boiled eggs. Melt one tablespoon butter, add one tablespoon anchovy paste, a sprinkle of pepper, and a squeeze of lemon juice. Mix well together. Make an ordinary scone dough (not sweet) and divide Into two. Roll both out fairly thin. Spread mixture on one piece and cover with the other. Cut into scones. Sprinkle with grated cheese and bake In a moderate oven. Cocoanut Scones.—Rub one tablespoonful butter into three cupfuls of self-raising flour, to which has been added a good pinch of salt, a teaspoonful sugar and a teaspoonful desiccated cocoanut; then, when well mixed, add one beaten egg and enough milk to make into soft dough. Roll this dough in the mixing bojvl in to a round roll, and cut off neat .slices Ilin, in width. Place on greased slide and bake in a moderate oven 12 minutes. Cinnamon Scones.—Put 11b of selfraising flour into a basin, add one tablespoon castor sugar and one teaspoon cinnamon, mix well. Put in loz butter, mix all into a moist dough witli a breakfast cup of milk. Do not knead much, for the lighter the dough the lighter the scones. Have a very hot oven ready. Roll out dough to three-quarters of an inch thick, cut into rounds, put on to warm oven shelf and bake for seven minutes. You must have a hot oven to have nice light scones. If you want a fruit, scone you can add two tablespoons of either sultanas or currants or dates cut up. These are delicious. Cool on a sieve with a tea towel over them.