1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)
Mix flour and baking powder. Add butter, blending until
mixture is butter-colored. Add sugar and continue to mix
well. Add half the beaten egg and all the milk. Add
raisins or some nuts, if desired, mixing well to make a
sticky dough. Turn dough onto floured board and knead at
least 5 minutes or longer. Cut dough into rounds and
place on greased baking sheet or hot frying pan. Brush tops
of scones with remainder of beaten egg. Place walnut
halves on top, if desired. Bake at 350 to 375 degrees for
15 to 20 minutes, or until brown. If preparing over an open
fire, heat frying pan till very hot. Place scones in pan
and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more.
Makes 6 scones.
8 oz. plain flour
2 oz. butter
2 level tablespoons sugar
1 level teaspoon bicarbonate of soda
2 level teaspoons cream of tartar
Sieve flour and mix together all dry ingredients.
Rub in margarine and mix to a softish dough with milk.
Roll out and cut into rounds or shape into two rounds,
flatten out with palm of hand and cut into four, making
small triangular scones. Place on a greased and floured
baking tin and brush over with egg or milk if liked. Vary
by adding sultanas to the above ingredients.450 degrees
for 10 to 15 minutes.
To make a savoury cheese scone, omit sugar and add 2 to 3
oz. finely grated cheese and seasoning.
For wholemeal scones, use half and half wholemeal and
plain white flour and omit sugar.