Recipe: Delicious English Scones

Place in a mixing bowl

  • Four cups of sifted flour,
  • Two tablespoons of baking powder,
  • Two level tablespoons of sugar,
  • One-half teaspoon of salt.

Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening. Now beat up[pg 46]an egg and then add one-half of the beaten egg to one and one-fourth cups of milk. Beat to mix. Use this to make a soft dough. Turn on a lightly floured baking board and knead for three minutes. Now divide into five pieces and mould each piece round like a Saucer, and cut each way, making four wedge-shaped pieces; place on a well-greased baking sheet and brush with the remaining half of the egg, and bake in a hot oven for fifteen minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Oatmeal Scones

  • 1 cup cold porridge (stiff)
  • 1 cup boiling water
  • 1 tablespoon fat
  • ½ teaspoon baking powder or ¼ teaspoon soda
  • 1 teaspoon corn syrup
  • ½ teaspoon salt

Mix soda, boiling water and fat. Mix all. Turn on board. Mould flat—cut ¼-inch thick and bake on griddle.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Barley Scones

  • 1 cup whole wheat flour
  • 1 cup barley meal
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 3 tablespoons fat
  • ¾ cup sour milk
  • ⅓ teaspoon soda

Sift flour, barley meal, salt and baking powder together. Add fat. Dissolve soda in one tablespoon cold water and add to sour milk. Combine flour mixture and sour milk to form a soft dough. Turn out on a well-floured board, knead slightly, roll to one-half inch thickness; cut in small pieces and bake in a hot oven 15 minutes.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

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)