GIRDLE SCONES.
- 3 level breakfastcups flour
- 3 teaspoonfuls Edmonds’ Baking Powder
- Salt to taste
Mix with large cup of milk and water, divide dough into half, roll out, and cut 4 scones from each. Cook on hot girdle.
YORKSHIRE TEA SCONES.
- ¾ lb. flour (or 1½ large cups)
- 1 oz. butter (or a tablespoonful)
- 1 dessertspoonful sugar
- ½ cup milk
- 2 teaspoonfuls Edmonds’ Baking Powder
- 1 egg
Put butter into a saucepan, when dissolved put in the milk, and make warm; place sugar in a basin, and pour on the warm milk. Then place flour in mixing bowl, and mix in Edmonds’ Baking Powder, make a well in centre, and drop in the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake in hot oven 10 minutes.
SCOTCH SCONES.
- 2 breakfastcups flour
- 2 heaped teaspoons Edmonds’ Baking Powder
- 2 ozs. butter
- 1 cup milk
- Salt to taste
Mix flour and baking powder, then rub in 2 ozs. butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven.