Thin drop scones of simple cream or milk and flour batter, served hot with butter.
Original Receipt from 'Cassell's Dictionary of Cookery' (Cassell 1883)
Take a pint of thin cream, salt it to taste, and stir it into flour enough to make a dough of the proper consistency. Knead well, roll out thin, and form into scones; prick them with a fork, and bake over a clear fire on a griddle. Butter should be served with them; they are excellent for breakfast or tea.
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