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Scotch Scones

A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).

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A historical recipe

The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. one quart of sifted flour
  2. a tablespoonful of cold butter
  3. a teaspoonful of salt

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

  1. Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder;
  2. then rub into it a tablespoonful of cold butter and a teaspoonful of salt.
  3. Be sure that the butter is well worked in.
  4. Add sweet milk enough to make a very soft paste.
  5. Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board and rolling pin.
  6. Cut it into triangular pieces, each side about four inches long.
  7. Flour the sides and bottom of a biscuit tin, and place the pieces on it.
  8. Bake immediately in a quick oven from twenty to thirty minutes.
  9. When half done, brush over with sweet milk.
  10. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a saucer, then scarred across to form four quarters.

Plating

Cookware for this recipe

  • Griddle
  • Chef's knife
  • Sieve
  • Rolling pin
  • Pastry brush
Source Public domain in the USA
Credit

From The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.