Despite the two of us pronouncing the word differently (much to Mr. HD's dismay), the pair of us LOVE our SCONES.
Here's a lovely 1920s recipe for little cream scones that turned out beautifully. We had ours with clotted cream and Victorian Blackberry & Brandy Jam.
Original Recipe: 'Cream Scones' (Book 4, 1928)
Speed: 20 minutes | Makes: About 10
INGREDIENTS
226g flour
56g butter
70ml cream
1 tsp. baking powder
A little milk (about 70ml ml)
¼ tsp. salt
1 egg
METHOD
1. Pre-heat oven to 180°C fan (350°F/Gas Mark 4).
2. In a bowl, sift together the flour, salt and baking powder and mix these to fully combine.
3. Rub in the butter and then add the cream and enough milk to make a soft dough but not so much that the mixture becomes sticky.
"Scones must always be mixed and put in the oven as quickly as possible."
4. After mixing, roll the dough out quickly on a floured surface between a ¼ inch and ½ inch thick (we rolled ours out so that it was a ½ inch thick). Cut into rounds with a "small" round cutter, place on a tin lined with baking paper.
5. Beat an egg and brush the tops of the scones with this before baking for 10-12 minutes.
Original Recipes for 'Cream Scones'
'BOOK 4': Bestway Cookery Gift Book (Third Book) (1928)
By: Best Way
Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)