Brown Scones Recipe from 1916.
Rub three ounces of butter into one pound and a quarter of wholemeal flour. Add a teaspoonful of castor sugar, half a teaspoonful of salt, and two teaspoonfuls of baking-powder. Mix into a light dough with sour milk, roll out, cut into scone-shaped pieces, brush over with milk, and bake in a quick oven. Butter-milk is better than sour milk when it can be provided.