Hot Scones
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Cut
- one-half pint of buttermilk
- one-half teaspoonful of salt
- One quart of sifted flour
- a tin and put
- Rub
- one-half teaspoon of baking soda
- one tablespoon of sugar
- one tablespoon of butter
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One quart of sifted flour, one-half pint of buttermilk, one tablespoon of butter, one tablespoon of sugar, one-half teaspoon of baking soda, one-half teaspoonful of salt;
- rub the butter into the flour, add the sugar and salt, stir the soda into the buttermilk, and mix into the flour, making a smooth paste, then roll it out to a thin sheet and cut it into triangular pieces, flour a tin and put the scones on and bake them directly from thirty to forty minutes, just before they are done take them out and brush over with milk, put back in oven to glaze.
- (These are good either hot or cold.)
Plating
Cookware for this recipe
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Chef's knife
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Wooden spoon
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Sieve
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Rolling pin
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Pastry brush