Scones. We can't live without them. Unlike the typical sweet scone, these little beauties are meant to be served hot and buttered. We can confirm that they're just as delicious savoury as they are sweet with clotted cream and jam!
Original Recipe: 'Ballater Scones' (Book 5, 1936)
Speed: 15 minutes | Serves: 14
2 tsp. cream of tartar
454g plain flour
½ pint of tepid milk
1 small tsp. baking powder
1. Pre-heat oven to 160 °C (375 °F / Gas Mark 5).
2. Sift the flour and cream of tartar into a basin and rub in the butter.
3. Dissolve the soda in the tepid milk and then add it to the other ingredients.
4. Knead to a stiff paste using your hands, then turn onto a pastry board and roll out to ½ an inch thick.
5. Cut into rounds and bake for about 15minutes.
6. When half done (about 5 minutes), brush lightly with milk and then return to the oven.
7. Serve split open and buttered hot.
Note: These scones work just as well with jam and clotted cream!
Original Recipe for 'Ballater Scones'
'BOOK 5': Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.)