Page:The "Sure to Rise" Cookery Book - 3rd ed.djvu/8

YORKSHIRE TEA SCONES.

• 3/4 ℔. flour (or 1 1/2 large cups)
• 1 oz. butter (or a tablespoonful)
• 1 desertspoonful sugar
• 1 cup milk
• 2 teaspoonfuls Edmonds' Baking Powder
• 1 egg

Put butter into a saucepan, when dissolved put in the milk, and make warm; place sugar in a basin, and pour on the warm milk. Then place flour in mixing bowl, and mix in Edmonds' Baking Powder, make a well in centre, and drop in the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake in hot oven 10 minutes.

SCOTCH SCONES.

• 2 breakfast cups flour
• 2 heaped teaspoons Edmonds' Baking Powder
• 2 ozs. butter
• 1 cup milk
• Salt to taste

Mix flour and baking powder, then rub in 2 ozs butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven.

CARRAWAY BISCUITS.

• 1 1/2 ℔s. of flour
• 1/2 ℔. butter
• 3/4 ℔. Sugar
• 2 eggs
• 2 teaspoonfuls Edmonds' Baking Powder
• 2 ozs. currants
• 2 ozs. candied peel
• 1 teaspoonful carraway seeds
• Little milk

Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the wellbeaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven.

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