VICTORIA UNIVERSITY COLLEGE.

Otaki Mail, 31 March 1939, Page 1

VICTORIA UNIVERSITY COLLEGE.

SARAH ANNE RHODES FELLOW- | SHIP IN HOME SCIENCE ! 1 | THE SUCCESSFUL SCONE How many housewives can bake really successful scones The answer is | very few, yet scones are so easily prepared and will always be successful if a 'lew' general rules are followed. Ingredients, time and temperature are three things to be planned definite I ly every time. Determine how muck 'of each ingredient is to be used, then ■measure accurately with standard meas--1 uring cups and spoons. Always leve. lofi" dry ingredients with the back of a 'knife or with a spatula. J Be sure to sift ilour before measuring it, and pile it lightly in the cup. Accuracy soon becomes a habit. Measure jfor success. j Alwhys cut shortening into the flour. I The proportion of liquid to flour must |be I cup of flour to 1-3 cup of liquid. Success depends on mixing quickly. Do Hot add the liquid drop by drop bul pour it in quickly and mix briskly with 'a knife, then turn on to a floured board Tho sooner the scones arc placed in the oven the lighter they will be. Always roll very lightly or pat into a sheet. Handling makes scones heavy. Over baking will cause a hard crust c-n the outside. Never back longer than 10 to 15 minutes. Tho oven must bo hot, 450 degrees F. being the best tern--1 perature. ; Easic Ingredients for Scones Two cups flour, 2-3 cup milk or water, 2 tablespoons shortening, 4 teaspoons baking powder, 1 teaspoon salt. Method: Cut shortening into sifted dry ingredients. Add liquid to make a j soft dough. Roll lightly or pat into a sheet, cut into rounds or squares. ! Place on greased pans. Bake in a j medium oven of 450 degrees F. for 10 to 15 minutes. One beaten egg may be added, reducing tho liquid to make 'soft dough. The following recipes show how the basic recipe can be modified to give a variety of scones. Cbeese Scones j Add J cup of grated cheese to the above recipe. It may be added with the shortening or sprinkled on the top of the scones. Fruit or Nut Scones j Add cup currants, raisins, chopped figs, preserved ginger, or nuts. Candied .cherries, brown sugar, and cinnamon or nutmeg. The fruit or nuts may be addled before the milk. The tops may be ■ sprinkled with the brown sugar and [cinnamon or nutmeg. The candied cherries, raisins, or nuts may be placed on top of thin rolled scones. Orange Scones | Dip sugar cubes into orange juice. Place one on each scone and sprinkle with grated orange rind before baking. Peanut Butter Scones Use j cup of peanut butter in the place of the shortening in tlie scones. Pinwheel Scones Special ingredients: 2 tablespoonr melted butter, j cup sugar, J to 2 teaspoons nutmeg or cinnamon. Roll scone dough into a rectangle J inch thick, brush with melted butter, sprinkle with brown or granulated sugar and cinnamon, and roll up front long side as jelly roll. Cut in } inch slices, lay flat on greased pan. Bake 20 minutes at 450 degrees F. Caramel or Butterscotch Scones Special ingredients; 1 cup brown sugar, \ cup butter, § cup raisins. Cream sugar and fat. Spread on rolled out dough. Proceed as in pinwheel scones. Raisins may be added before rolling up. Pinwheel Fruit or Nut Scones Special ingredients: 1 cup raw chopped apples, cut stewed apricots, berries (floured) or J cup dates, figs, raisins currants, or nuts, or J cup peanut but ter. Make and bake like pinwheel scones. Any fruits listed may be sprinkled on before rolling up. Combinations may be made of dried fruits, nuts, candied orange, or grape-fruit peel or citron. Or spread with peanut butter before rolling. Drop Scones Increase the liquid from 2-3 c-up to 1 cup. Make like scones. Drop from teaspoon or tablespoon into muffin tins or on to greased pan. Fruits and nut? may be added to drop biscuit dough, or make a depression in top of each scone in which put 1 teaspoon of orange marmalade, fruit, or nuts. Treacle Scones One cup wholemeal, 1 cup flour. 1 cup bran, 7 teaspoons baking powder, 1 cup milk, 3 teaspoons butter, 2 tabiespoombutter, 2 tablespoons syrup or treacle. Method: Dissolve syrup in milk and proceed as for plain scones. Use enough milk to make a soft dough.