Buns and Scones

Southland Times, Issue 21660, 23 March 1932, Page 5

Buns and Scones

Easter is almost upon us, and yeast buns are indicated. Many housewives will be wanting to try their hands at this form of cake-making. A Home Science mistress has submitted these recipes for yeast buns and scones of various kinds; » * * * Brown Scones. Ingredients: Six ounces wholemeal self-raising flour, 2oz. white self-raising flour, loz. butter, 4 teaspoon salt, good i cup milk. Method: Mix the wholemeal and white flour together, add salt, rub in the butter, add milk. Roll out and cook same as plain scones. Sally Lunns. One pound plain flour, loz. yeast, 2oz. sugar, 2oz. butter, 1 teaspoon salt, 1 egg, 1 pint milk. Method: Mix the yeast with a little sugar, moisten with the milk, slightly warmed. Set in a warm place for 10 minutes. Sift the flour and salt, rub the butter into the flour, and add the sugar. Beat the egg, mix with the milk, and pour into the centre of the flour. Make into a soft dough. Divide the mixture into four, knead each piece, and press into four deep tins (greased). Leave to rise until the dough reaches the top of the tin and bake about 20 minutes in a fairly hot oven. Glaze with water and sugar when cooked. * * * * Yeast Buns. Ingredients: One pound flour, loz yeast, good halfpint milk, 2oz sultanas, 2oz butter, 2oz sugar, 4 teaspoon salt. Method: Break the yeast into a basin, mix with one teaspoon sugar and one teaspoon flour; add the milk and leave for half an hour. Sift flour and salt, nib the butter in, then add sugar and sultanas. Four milk and yeast into the flour and make into a soft dough. Leave to rise about 40 minutes, in a warm place. Turn out and knead well. Cut into pieces for buns (about 18), knead, into rounds; place on a greased tin close together. Set again in a warm place for 10 minutes. Bake in a fairly hot oven about 15 minutes. Glaze with a syrup made of equal quantities of sugar and water and brought to the boil. ♦ * e it Treacle Scones. Ingredients: Half pound self-raising flour, -J teaspoon salt, 1 dessertspoon butter, 2 tablespoons treacle, 1 cup milk. Method: Put the butter and treacle on stove to warm. Sift flour and salt, mix milk with the treacle and butter, and add to the flour, making a soft dough. Turn out on to a floured board, cut into three-corner pieces, and bake in a hot oven 12 to 15 minutes. ♦ » * « Plain Scones. .Ingredients: Half pound self-raising flour or lib plain flour and two good teaspoons baking powder, 1 dessertspoon butter, i teaspoon salt, } cup milk. Method: Sift the flour and salt, rub the butter in lightly; all the milk almost all at once, making a moist dough. Turn out on to a floured board, press out about, one inch thick, and cut out. Cook in a hot oven about 10 to 15 minutes.

Cheese Scones. Ingredients: Half pound self-raising flour, good -J teaspoon salt, pinch cayenne, loz butter, 3oz dry cheese (grated), about i cup milk. Method: Sift the flour and salt, rub in the butter, add cayenne and cheese; jjioisten with the milk (mixture should be fairly softh Turn out on to a lightly-floured board, roll out, and cut out. Cook in a very hot oven 10 to 15 minutes. » * * * Quince and Melon Jam. I wish to thank “M.M.” (Clifden) very much for the following:— “I wish to correct an error in recipe for Quince and Melon Jam which appeared in yesterday's Times. It should have read Slbs instead of 21bs. Should the error have been mine, I very much regret it and hope none of your readers have yet used the recipe, at least, before this correction appears in your most helpful page.” (It was very good of “M.M.” to rectify the mistake so promptly.—J.S.)