Scones 101

Scones like Grandma used to make, the following recipies have survived the test of time, instructions are given for a woodstove oven, temperature conversion are here.

There are two ways to pronounce scone — 'Skon' and 'Skoan.' Scones are believed to have originated in Scotland and are closely related to the griddle-baked flatbread known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.

There should not be a shower of crumbs released onto your clothing or the tablecloth when you bite into a scone, but neither should you have to do any serious chewing.

Freshly baked scones should taste good even without the butter, thick cream and strawberry jam.

½ lb. flour (1 1/4 tcup)
1 oz. butter
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon Baking Powder
Preserved Ginger
Milk and water to mix
Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven.

1 lb. flour
3 teaspoonfuls Baking Powder (moderate)
2 ozs. butter
1 egg
2 teaspoonfuls ground cinnamon
Milk to mix, sugar to taste, salt to taste
Make a light scone mixture, roll out quickly, sprinkle over the cinnamon, fold in three, roll lightly to required thickness, cut into shape, and bake in quick oven.

3 level breakfastcups flour
3 teaspoonfuls Baking Powder
Salt to taste
Mix with large cup of milk and water, divide dough into half, roll out, and cut 4 scones from each. Cook on hot girdle.

¾ lb. flour (or 1½ large cups)
1 oz. butter (or a tablespoonful)
1 dessertspoonful sugar
½ cup milk
2 teaspoonfuls Baking Powder
1 egg
Put butter into a saucepan, when dissolved put in the milk, and make warm; place sugar in a basin, and pour on the warm milk. Then place flour in mixing bowl, and mix in Baking Powder, make a well in centre, and drop in the egg, then pour on milk and mix well. The paste should be thin, roll and cut into shapes, place on hot floured oven shelf, and bake in hot oven 10 minutes.

2 1/2 cups flour
2 heaped teaspoons Baking Powder
2 ozs. butter
1 cup milk
Salt to taste
Mix flour and baking powder, then rub in 2 ozs. butter, half a pint milk, mix quickly, roll and cut into shapes, bake in hot oven.

1½ lbs. of flour
½ lb. butter
¾ lb. Sugar
2 eggs
2 teaspoonfuls Baking Powder
2 ozs. currants
2 ozs. candied peel
1 teaspoonful carraway seeds
Little milk
Rub the butter into the flour, add the sugar, baking powder, cleaned currants, carraway seeds, and finely-chopped candied peel. Mix to a stiff paste with the well-beaten eggs, and a little milk. Roll out on a floured board, cut into shapes, and bake in quick oven.

2 1/2 cups of wheatmeal
1 1/4 cup plain flour
3 teaspoonfuls Baking Powder
3 ozs. butter (or lard)
2 heaped dessertspoonfuls sugar
1 egg
Large cup milk. Salt to taste
Mix the wheatmeal, flour, sugar and Baking Powder, then rub in butter (or lard), beat the egg and milk together, and make into stiff dough. Roll and cut into shapes, place on hot floured oven shelf, and bake in quick oven.

2 1/2 cups flour
3 moderate teaspoonfuls Baking Powder
2 tablespoonfuls butter
2 dessertspoonfuls sugar
1 egg, half pint milk, salt to taste
1 oz. sultanas or currants
Rub the butter (or lard) into the flour, and add the sugar, sultanas, and baking powder. Beat the egg, and add the milk to it, then mix all together to a wet dough. Roll out on floured board; cut into shapes, and bake in moderate oven 20 minutes.

1 1/4 cup flour
1½ teaspoons Baking Powder
1 oz. butter (or lard)
1 teaspoon sugar
1 egg
Rub butter (or lard) into flour, then add other dry ingredients, beat egg with little water, mix all into dough. Bake as usual, quick oven. If made without the egg, use milk in place of water.


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