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Victoria Scones

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

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

Source and licence

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

United Kingdom. Associated with United Kingdom by the source's category: English (confidence 0.65). "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. Two cups of flour, 4 teaspoonsful of baking powder, 2 teaspoonsful of sugar, 1/2 teaspoon of salt, 4 tablespoonsful of butter, 2 eggs, 1/3 cup of cream.
  2. Mix and sift together flour, baking powder, sugar, and salt.
  3. Rub in butter, add beaten eggs and cream.
  4. Roll out on floured board 3/4 in.
  5. thick, cut out with a small biscuit cutter, and brush over with white of egg.
  6. Bake in a hot oven 15 minutes.