| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Flour |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cream of tartar |
| 1 |
ts |
Bicarbonate of soda |
| 1 |
oz |
To 2 oz butter |
| 1/4 |
pt |
Milk |
INSTRUCTIONS
Measure salt, cream of tartar and bicarbonate of soda and put with flour.
Grease the baking tin. Sieve dry ingredients you have mixed together into
the bowl. Add the fat, cut into small pieces. Rub the fat into the mixture
until it looks like fine breadcrumbs. Measure a quarter pint of milk. Make
a well in the mixture and gradually add the milk, mixing with palette knife
to form soft dough. Turn the dough out on to a floured board or clean
kitchen table-top, and knead it very lightly. When you have finished
kneading the dough, form it into a flat round, roughly 3/4 to 1 inch in
thickness. Cut into rounds with cutter, and put them on to the greased
tin. Break egg and beat it with fork. Brush the rounds with the egg. Bake
in hot oven (450F, mark 8) 8-10 minutes. Cool scones on rack. Good
Housekeeping Look and Cook 1962
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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