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Scones - Definition and Recipes

Scones are delicious hot breads that are served for breakfast in the British Isles; they replace the American pancake and for tea replace our hot biscuits. Many varieties of scones are made in Scotland. Currants, citron and raisins are used in the dough, while in other parts of the United Kingdom these cakes are split, buttered and served with marmalade or gooseberry jam.

Scones. —Put as much barley-meal as will be required into a bowl, add a pinch of salt, and stir in cold water to make a stiff paste. Roll this out into round cakes a quarter of an inch thick and bake on a girdle. Split the cakes open, butter them well, and serve hot. A little butter may be rubbed into the meal if liked.

Richer scones may be made by dissolving an ounce of fresh butter in a pint of hot milk and stirring this into as much flour as will make a stiff dough. When it is not convenient to bake the scones on a girdle, a thick frying-pan may be used instead. Time to bake the scones, about four minutes.

Sultana Scones

Sultana is a pale green, oval seedless grape variety.  They must not be washed, only rubbed with a little flour on a sieve or in a cloth to remove stalks.

  • 1 lb. flour.
  • Pinch of salt.
  • 2 teaspoonfuls of baking-powder
  • 3 oz. butter.
  • 1 oz. sugar.
  • 1 oz. sultanas,
  • 4 pint milk (sour).

(Enough for 16 scones. )

1. Butter a baking-sheet.
2. Pass the flour through a sieve with the salt and baking-powder
3. Rub in the butter, lard, or dripping.
4. Add the fruit and sugar.
5. Beat up the eggs and add the milk.
6. Add the eggs and milk to the dry ingredients, mix all lightly but thoroughly.
7. Turn on to a floured board, divide into four, make into rounds, put on a baking-sheet, cut each round into four,
8. Bake in a quick oven for fifteen to twenty minutes. When baked brush with milk and sift with sugar.

Mona Scones

  • 5 pounds flour
  • 3 pounds finest ground wheaten meal
  • 1 pound pure lard
  • 1 pound white sugar
  • 2 ounces soda (light weight)
  • 3 ounces cream powder milk

Mix the flour and meal together, pass the soda and powder through a fine sieve and add to the mixture, mixing well,
Make a bay into which put the sugar;
Add sufficient milk to make a nice dough, easily handled.
Pin out to the thickness of the scones and cut into oblongs shape
Brush off the dry flour and put the scones on the hot plate, allowing them to half bake before turning them over to finish.

Barley Meal Scones. —The preparation of these wholesome cakes is a very simple process. The barley meal, with the addition of salt to taste, should be mixed with hot milk till it forms a thick paste. Roll out thin and cut into scones. Bake in a quick oven or on a griddle over a bright fire. They should be buttered and eaten hot.

Butter Scones. —Take a pint of thin cream, salt it to taste, and stir it into flour enough to make a dough of the proper consistency. Knead well, roll out thin, and form into scones; prick them with a fork, and bake over a clear fire or a griddle. Butter should be served with them; they are excellent for breakfast or tea.

Buttermilk Scones or Bread. —To one pound of flour add ono tea-spoonful of salt; mix fifty grains of carbonate of soda with a teaspoonful of powdered sugar and rub them into the flour. When they are well Wended together, mix the flour into a stiff dough with some buttermilk—or milk will do—but no time should be lost in putting it into the oven, or the broad will be heavy. It requires a well-heated oven, but not a strong one. Time to bake, about three-quarters of an hour. Probable cost, from 3d. to 4d. Sufficient for a small loaf.

Milk Scones. —Mix in a bowl a pound and a half of flour, a heaped tea-spoonful of carbonate of soda, the same of cream of tartar, a pint of sour milk, and a little salt. Knead a little with the hands, roll it out, and bake in a quick oven for ten minutes.

Scones, Soda. —Dissolve half a salt-spoonful of carbonate of soda and five ounces of fresh butter or lard in a quarter of a pint of warm water or milk: put ten ounces of flour into a bowl, add a pinch of salt, and stir in the liquor to make a stiff dough.

Roll this out into a round cake a quarter of an inch thick, mark this into eight portions, and bake on a girdle or in a thick frying-pan. Split the scones, butter them well, and serve very hot. Time, to bake, fifteen to twenty minutes.

Soda Scones. —Make a stiff paste with a pound of flour, a quarter of an ounce of carbonate of soda, and as much buttermilk as is required. Roll this out to the thickness of half an inch, cut it into small three-cornered pieces, and bake these on a girdle over a clear fire.

When done enough, cut the scones open, butter them with fresh butter, and serve hot. If more convenient, milk a day old may be substituted for the buttermilk.

Scotch Scones

Half pound sifted flour, one teaspoon baking powder, half pint cold milk and two salt-spoons salt. Place the flour in a bowl, make a small fountain in the center, place all the ingredients in it; then knead it thoroughly with the hand to a thick paste. Roll it out to the thickness of an inch. Cut the paste into six equal square parts. Lightly butter a frying pan, heat it thoroughly, then place the scones in the pan, one beside another; set in a hot oven and when a good golden color, which will take about twenty minutes, remove and serve.

Cream Scones
2 cups of flour.
1/4 a cup of butter.
3 teaspoonfuls of baking-powder.
2 eggs.
1/2 a teaspoonful of salt.
1-2 cup of cream.

Mix as baking—powder biscuit, adding the beaten eggs with the cream. Serve with chocolate for luncheon. A diamond shape is attractive for scones.

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Epicurean Cooking Terms

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