Scotch Scones

A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).

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A historical recipe

The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.

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

Ingredients 6 ingredients

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.

Four cupfuls of sifted flour, one cupful of buttermilk, one tablespoonful of butter, one tablespoonful of sugar, one half teaspoonful of baking soda, and one half teaspoonful of salt.
Rub the butter into the flour, add the sugar and salt, stir the soda into the buttermilk, and mix with the flour.
Roll into a thin sheet, cut into triangles, and bake about thirty-five minutes on a floured tin.
Just before they are done, rub a cloth dipped in milk over the tops and put back into the oven to glaze.
Note.--Sour milk may be made from fresh by keeping the milk some hours in a warm place, or, more quickly, by adding a little lemon-juice or vinegar to the amount of milk required.