SCOTCH SCONES.

Taranaki Daily News, 30 January 1930, Page 17

SCOTCH SCONES.

This recipe for the correct Scotch plain scone is a favourite of Sir Harry Lauder’s. Ingredients: One lb of sifted flour, one tcaspoonful each of sugar, cream of tartar, and bi-carbonate of soda, buttermilk, a pinch of salt. Sift all the dry ingredients into a mixing bowl and stir thoroughly but lightly together with the hand. Pour in gradually enough buttermilk, or sour milk, to make a nice medium dough. Turn this dough out on to the paste-board and knead quickly, but very gently, using only the tips of the fingers. Roll out quickly to a thickness of a quarter of an inch. 'Cut into four, and bake on a very hot griddle or plate. As soon as one side is' brown, turn over and cook the other. # # « * Surrey. ..biscuits—Alb butter, Jib sugar, lOoz flour, 1 egg. Sift flour, beat egg, cream butter and sugar, add beaten egg and a little essence of lemon or vanilla; then add flour, and mix to a stiff paste. Knead slightly, roll out very thin, stamp out in rounds, and bake in a hot oven 7 to 10 minutes. Put half an almond on' top of each biscuit before putting in the oven.