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