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Butter Scones
Cakes and Scones

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)

Butter Scones.
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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