VARIETY IN SCONES

NZ Truth, Issue 1105, 3 February 1927, Page 15

VARIETY IN SCONES

Ways and M&ans of Making Dainties \. — , > Scones have been described as the link between bread and cake. One seldom finds bread-and-butter on the afternoon tea table now-' a-days for the reason that scones offer a wider variety.

HITHER hot or cold they always flnd Hi favor among the guests. \ More scones are spoiled m the baking than anything else, so it la better to see that the oven is really right before putting the scenes m to bake. Steady, even baking m a quick oven is really a necessity to successful scone making. Any sort of draught will prove fatal. Next m order is the mixing. In the first place the flour should always be dry and should be passed through a sieve before use. Everything should be kept as cool as possible and the mixing done quickly and lightly. PRESERVED GINGER SCONES: 1 breakfastcupful flour, loz. butter, pinch of salt and sugar, teaspoonful of baking powder, loz. preserved ginger, and milk to mix. Sift baking powder and salt with flour, rub m butter and mix to a stiff dough, then turn out on board, cut m two equal parts, -roll out, spread one-ha,lf with thinly cut ginger, place the other half on top, cut into squares, brush over with milk, and bake m quick oven. CINNAMON SCONES: Two breakfastcupsful flour, 3 teaspoonsful baking powder, 2ozs. butter, 1 egg, 1 teaspoonful ground cinnamon, pinch of sugar and salt, .and milk' to mix. Mix as above, roll out quickly, sprinkle with cinnamon, fold m three, roll lightly to' required thickness, cut into shapes and bake m a quick oven. GIRDLE SCONES: Take three level

breakfastcupsf ul of flour, three teaspoonsful baking powder, pinch of salt, and milk and water to mix. Divide dough into halves, roll out and cut four scones for each. Cook on hot girdle. ' - SCOTCH SCONES: Two breakfastcupsf ul of flour, two heaped teaspoonsful baking powder, 2ozs. butter, 1 cup of milk, pinch of salt.. Mix' flour and baking powder, then rub In 2ozs. butter, and half a pint of milk, mix quickly, roll and cut Into shapes, and bake m hot oven. ■ YORKSHIRE TEA SCONES: %lb of flour, % cup of milk, ioz. of butter, 2 teaspoonsful baking powder, 1 egg. Put butter into a saucepan, when melted put m the milk, and make warm, place sugar m a basin, and pour on it the warm milk. Then, place flour m mixing bowl, and mix m baking powder, make a well m centre, drop m the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake In hot oven, 10 minutes. "UP-TO-DXTE" BROWN SCONES: 2 breakfastcupsful whe'atmeal, 3ozs. of butter (or lard), 1 breakfastcupful of flour, 2 heaped dessertspoonsful sugar, 3 teaspoonsful of baking powder, 1 egg, large cup of milk. Salt to taste. Mix the wheatmeal, flour, sugar and baking powder, then rub m butter (or lard), beat the egg and v milk together, arid- make into stiff dough. Roll and cut into shapes,' place^on hot floured oven shelf, and bake In quick oven.