Scotch Scones from 1916 Recipe Book

Scotch Scones

Rub half a pound of fresh butter into two pounds of flour. When quite mixed, add four tablespoonfuls of castor sugar, and two heaped teaspoonfuls of baking powder, and sufficient sour cream to make a stiff dough. Knead well  and roll out on a well floured paste board, not too thick, Divide into small pieces, shape into scones, and bake on a moderately hot griddle. Serve hot with butter.

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