Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Wholemeal Scones
Cakes and Scones

Sweet scones made with a proportion of wholemeal flour, usually in addition to white flour.

See: Scones


Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

921. WHEATMEAL SCONES (Isle of Wight)

Half a pound of wheatmeal, one teaspoonful of sugar, a pinch of salt, one or two ounces of butter, one and a half teaspoonfuls of baking powder. Rub the butter into the meal, add the salt, sugar, and baking powder. Mix to a stiff paste with cream or milk; turn on to a floured board, roll out about half an inch thick. Cut with a round cutter, or in triangles. Bake about fifteen minutes. Serve hot or cold, with butter.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats