SCONES

New Zealand Mail, Issue 1685, 15 June 1904, Page 25

SCONES

Prepared Flour for Scones.—Many people prepare their flour beforehand in this way:—Put 41b flour into a pan or large basin and then rub 2oz c £ cream of tartar and loz carbonate of soda, through a fine sieve; then add these to the flour, rubbing all together, and afterwards pass all through the sieve again. But I think it is just as easy to make the scones in the ordinary way. Plain Scones.'—Mix together 1 tablespoonful carbonate of soda, fceaspoonfnl cream of tartar and a xiinch of salt. Add these to lib flour and mix to a douglf with nearly a pint of buttermilk. Flouf your board, and knead the dough veiq lightly, adding as much' more flour as R will take up. Roll out. cut into shapes and bake on your girdle, which you have put over the fire long enough to get hot. Cook for about four minutes, turning them once. Cream Scones. —'The amount of cream used depends upon the dryness of the flour. You must first rub together ilb flour, 1 teaspoonful baking powder, and a pinch of salt. Beat up one egg, add to it about $ gill cream and stir this inti the flour, etc. Mix to a stiff dough, adding more cream if you deem it necessary. Turn on' to a flowered board, and roll out once. Then cut into scones, prick each all over with a fork and bake on « hot girdle, as above, turning once. When they are done, cut a small slit m the side and put in a piece of fresh butter.

Treacle Scones.—These seem to be popular everywhere, and to make them you must mix together lib flour. 1 tablespoonfxil sugar, 3 tablespoonsfui treacle, | spoonful baking soda, \ teaspoonful cream of tartar and- a pinch of salt. Stir in enough buttermilk to form a dough, knead lightly and roll oiit, not very thin Bake on a hot girdle for about 5 minutes. Brown Scones.—For a change, you may like to try these, so here is a special recipe:—You must put 4-lb wheat meal into a pan, and stir in 2oz carbonate of soda and loz tartaric acid. Rub in 4oz butter and make into a dough with buttermilk. Roll out once, and cut into shapes then cook in the ordinary way on a hot girdle.