Home › The Principles of Cookery › Scones

Scones

Put as much barley-meal as will be required into a bowl, add a pinch of salt, and stir in cold water to make a stiff paste. Roll this out into round cakes a quarter of an inch thick, and bake on a girdle. Split the cakes open, butter them well, and serve hot. A little butter may be rubbed into the meal if liked. Richer scones may be made by dissolving an ounce of fresh butter in a pint of hot milk, and stirring this into as much flour as will make a stiff dough. When it is not convenient to bake the scones on a girdle, a thick frying-pan may be used instead. Time to bake the scones, about four minutes.