Recipe: Scotch Scones

Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder; then rub into it a tablespoonful of cold BUTTER and a teaspoonful of salt. Be sure that the BUTTER is well worked in. Add sweet milk enough to make a very soft paste. Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board and rolling pin. Cut it into triangular pieces, each side about four inches long. Flour the sides and bottom of a BISCUIT tin, and place the pieces on it. Bake immediately in a quick oven from twenty to thirty minutes. When half done, brush over with sweet milk. Some cooks prefer to bake them on a floured griddle, and cut them a round shape the size of a Saucer, then scarred across to form four quarters.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)