8 oz flour
1/2 tsp salt
2 tsp cream of tartar
1 tsp bicarbonate of soda
1 oz to 2 oz butter
1/4 pt milk
A Recipe for
Scones 3
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
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My favorite animal is steak. |
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This Recipe for Scones 3 is one of thousands in the Recipes-to-go Bread Cookbook.
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Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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This is a recipe for Scones 3 from the recipe cookbook of Recipes-to-go (Bread)
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Cookies are made of butter and love. |
| Norwegian Proverb |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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All sorrows are less with bread. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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Measure salt, cream of tartar and bicarbonate of soda and put with
flour. Grease the baking tin. Sieve dry ingredients you have mixed
together into the bowl. Add the fat, cut into small pieces. Rub the
fat into the mixture until it looks like fine breadcrumbs. Measure a
quarter pint of milk. Make a well in the mixture and gradually add
the milk, mixing with palette knife to form soft dough. Turn the
dough out on to a floured board or clean kitchen table-top, and knead
it very lightly. When you have finished kneading the dough, form it
into a flat round, roughly 3/4 to 1 inch in thickness. Cut into
rounds with cutter, and put them on to the greased tin. Break egg
and beat it with fork. Brush the rounds with the egg. Bake in hot
oven (450F, mark 8) 8-10 minutes. Cool scones on rack. Good
Housekeeping Look and Cook 1962
Serves: 1
Scones 3 Recipe brought to you by Recipes To-Go