Orange and Honey Scones

Poverty Bay Herald, Volume LXII, Issue 18757, 13 July 1935, Page 10

Orange and Honey Scones

yilE winter is a popular time for tea parties and provides opportunities for trying out interesting variations of the more familiar kinds of tea cake and plain scone. Orange m honey scones, for instance, make tempting fare for a bleak afternoon. You will want jib. solf-raising flour, pinch of salt, 1 tablespoonful castor sugar, grated rind of a small orange, 3oz. butter, 2 tablespoonfuls cream and a little milk. Mix salt; sugar and grated orange rind into flour. Rub in the butter and mix to a soft, pliable dough with the cream and a little milk. Roll out to the thickness of half an inch and stamp out intd various shapes, such as . diamonds, hearts. new moons, and ovals. Brush over with beaten egg and bake in quick oven for 10 minutes. When done, split open and butter. Eat hot, or allow to become cold and then split and fill with Devonshire cream, putting a very little raspberry jam on the bottom half. These scones arc quite good “hot-.j ted up” the next day. Instead of using self-raising flour, use ordinary, flour, adding one tcaspoonful of baking powder to it. With Honey.—Hnvo Goz. flour, 1 tablespoonful castor sugar, I tea spoonful .bicarbonate soda, 1 tablespoonful honey, A tcaspoonful cream of tartar, loz. sour milk or cream, 1 eggRub all dry ingredients well together. Add sour cream. Beat up egg and honey and gently fold in. Moisten with cold water if too stilV. Roll out on pastry board into thin sheet. Stamp out into rounds and bake a nice brown in sharp oven. Split open while still hot and put! a little fresh honey inside.