NEW RECIPES

Southland Times, Issue 23332, 16 October 1937, Page 17

NEW RECIPES

Hot Favourites BUTTERED SCONES AND VARIATIONS Although scones are popular with almost everyone, and are delicious to eat if properly made, especially when hot and buttered, it is surprising how many people cannot make them successfully. Instead of being short and light, they are doughy or tough and leathery. Carelessness is usually to blame for such results, and beware also of the following pitfalls:— 1. Mixing the dough too dry. This produces a rough-looking scone. 2. Mixing the dough too wet, causing the scone to spread. 3. Not mixing the liquid evenly. 4. Baking too slowly or too quickly. 5. Not baking mixture long enough. 6. Not placing scones on a cakecooler when cooked. 7. Cutting with a knife, which makes them “doughy.” Here are some delicious variations from the usual plain kind. ROLLED SCONES Eight ounces self-raising flour, three tablespoons sugar, one egg, salt, two dessertspoons butter, two tablespoons sultanas, milk. Sift the flour and salt, rub in the butter, add half the sugar,

mix into a soft dough with beaten egg and milk. Roll out into a thin, oblong sheet. Press on the sultanas, sprinkle with remainder of sugar, roll up, cut into slices, glaze, sprinkle with sugar, place on greased tin, bake in hot oven 15 to 20 minutes, butter, and serve. SAVOURY SCONES Plain scone mixture, two hardboiled eggs, one tablespoon melted butter, two tablespoons ham paste, salt, lemon juice, cayenne. Chop the hardboiled eggs very finely, mix with them the ham paste, butter, salt, lemon juice, and cayenne. Make the scone mixture. Roll out very thinly into oblong sheet. Spread the mixture on half, fold over, pressing down well. Cut into squares, place on greased tin, and bake in a hot oven 15 to 20 minutes. BROWN SCONES Half pound self-raising flour, two ounces brown sugar, half dessertspoon cinnamon, salt, nutmeg, half ounce butter, one dessertspoon treacle, one egg, one gill milk. Sift all the dry ingredients, rub in the butter, add sugar and mix into soft dough with the beaten egg, treacle, and milk. Turn on to floured board, knead slightly, roll out to half-inch thickness, and cut out with knife or cutter. Place on greased tin and bake in hot oven 10 to 12 minutes. Turn on to cake-cooler, split and serve with butter. CREAM SCONES Two cups plain flour, two large teaspoons baking powder, two dessertspoons sugar, salt, half-cup cream, one egg, milk. Sift dry ingredients, add the sugar, mix into a soft dough with egg, cream, and milk if necessary. Turn on to floured board, knead, cut into squares with a sharp knife, place on greased tin, glaze with egg-glazing. Bake in a hot oven from 12 to 15 minutes. Serve hot with butter. FRIED SCONES OR PUFFTALOONS Half-pound self-raising flour, quarter teaspoon salt, good gill milk, frying fat. Sift the flour and salt, add the milk, making into a stiff dough. Turn on to a floured board, knead, roll out quarter inch thick, cut with knife or plain cutter. Have plenty of fat in a deep fryingpan, and when hot add the pufftaloon, and fry till a golden brown on both sides. Drain well, and serve with honey. IRISH SCONES Two cooked potatoes, eight ounces self-raising flour, two tablespoons butter, salt, milk, oatmeal. Mash the potatoes well. Add the flour and salt. Rub in the butter, then mix to stiff dough with milk. Turn on to floured board. Knead slightly. Roll out half inch thick. Cut into rounds with plain cutter. Glaze with egg and sprinkle with oatmeal, pressing in well. Bake on a greased tin 15 to 20 minutes. Split and butter, and serve at once. SYRUP SCONES Eight ounces plain flour, one teaspoon cream tartar, half teaspoon carbonate soda, one tablespoon sugar, one tablespoon golden syrup, one dessertspoon butter, half cup milk, salt. Sift the flour, cream tartar, soda, and salt. Rub in the butter, add sugar, dissolve syrup in the milk, add to the dry ingredients, making into a stiff dough. Turn on to floured board. Knead slightly. Roll out with knife or cutter. Glaze the top. Bake on greased tin in hot oven 10 to 12 minutes. Split, and butter while hot. FRUIT SCONES Half pound self-raising flour, salt, one tablespoon butter, two tablespoons sugar, three ounces fruit, one egg, six tablespoons milk. Sift the flour and salt, rub in the butter well. Add sugar and prepared fruit. Make into a firm dough with beaten egg and milk. Turn on to floured board, and knead well. Roll out. Cut with knife or cutter. Place on greased tin. Bake in moderate oven 15 to 20 minutes. Split, and butter. Currants, sultanas, raisins, chopped dates, figs, or ginger may be used in the scones. Whichever fruit used gives to those scones its distinctive name.