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Lady Arundel's Manchet

Lady Arundel's Manchet is a variety of British scone made with yeast rather than baking powder.

Source and licence

"Lady Arundel's Manchet" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lady_Arundel%27s_Manchet, revision 4524025), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lady_Arundel's_Manchet&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4524025

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United Kingdom. Associated with United Kingdom by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Mix the salt into the flour, then rub in the butter
  2. Combine the yeast with the sugar. Add it to 1½ cups of the warm milk.
  3. Beat the egg, and mix with the yeast and flour.
  4. Make a well in the flour, pour in the yeast mixture, and mix into a dough.
  5. Shape the dough into small, flat, round cakes about ¾ inch thick and 3 ½ inches across.
  6. Mark manchets with lines to form a diamond pattern. Leave to rise for 30 minutes in a warm place.
  7. Bake in a moderate oven (350-375 °F / 180-190 °C) until cooked.