SCONES AND BANNOCKS

Marlborough Express, Volume XLV, Issue 98, 27 April 1911, Page 4

SCONES AND BANNOCKS

Waverley Scones. — Ingredients: Half a pound of wafer oats, three ounces of butter, one ounce of castor sugar, half a pound of flour, half a pint of milk, salt. Method; Mix the flour and oats in a basin with a little salt; rub in the butter, add the sugar, and mix to a smooth dough with the milk. Roll out, cut in rounds, brush over with milk, and bake for about twenty minutes. Serve hot. Bannocks.—One pound of fine oatmeal, one ounce of butter, half an ounce of baking powder, half a saltspoonful of salt. Mix tho oatmeal, salt, and baking powder together, rub the butter into it, and make the whole into a stiff dough with cold water; sprinkle the pastry-board rather thickly with the oatmeal, roll out the dough as thin as possible, and cut it out in squares; score these across from corner to corner without dividing them. They must be cooked at once, either on a well buttered oven shelf on the top of the fire, and turned as soon as the under part is browned, or they can be baked on a flat tin, buttered, in tho oven. Serve with these the new CrescentBlend Tea, the finest 2s tea on the market. This tea is blended by a connoisseur, and is remarkable for its exquisite flavor and delicate arom-a It is strong and extremely palatable Your grocer is certain to have it in stock.