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"UP-TO-DATE" BROWN SCONES.
- 2 breakfast cups of wheatmeal
- 1 breakfastcup plain flour
- 3 teaspoonfuls Edmonds' Baking Powder
- 3 ozs. butter (or lard)
- 2 heaped dessertspoonfuls sugar
- 1 egg
- Large cup milk. Salt to taste
Mix the wheatmeal, flour, sugar and Edmonds' Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven.
SULTANA SCONES.
- 2 breakfast cups flour
- 3 moderate teaspoonfuls Edmonds' Baking Powder
- 2 tablespoonfuls butter
- 2 dessertspoonfuls sugar
- 1 egg, half pint milk, salt to taste
- 1 oz. sultanas or currants
Rub the butter (or lard) into the flour, and add the sugar, sultanas, and baking powder. Beat the egg, and add the milk to it, then mix all together to a wet dough Roll out on floured board; cut into shapes, and bake in moderate oven 20 minutes.
PLAIN SCONES.
- 1 breakfast cup flour (piled up)
- 112 teaspoons Edmonds' Baking Powder
- 1 oz. butter (or lard)
- 1 teaspoon sugar
- 1 egg
Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water.
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