May 9, 2021

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Aunt Kate’s Kitchen area: Two additional scone recipes from the 1930s

Aunt Kate is again with two much more scone recipes, 1 of our all-time favourite baked great treats.

Again in June 2020 we featured two scone recipes from Aunt Kate’s Kitchen, in which she explained to us how to make a Glasgow Scone and a Tea Scone.

This time all around, we’re showcasing two far more of her scone recipes from her 1933 Baking Book, but this time they are a bit more traditional – a spiced scone great for the festive and winter period of time, as perfectly as a far more popular product scone which is excellent for a teatime address.

Aunt Kate, the “original domestic goddess“, who wrote recipes and household suggestions for the People’s Journal and the People’s Close friend, was not unfazed when it came to scones, with an entire page in her baking reserve being committed to the treats.

She also wrote in-depth suggestions about how to make the excellent scone, which can be read listed here.

For a lot more inspiration, just take a appear at the prior recipes from Aunt Kate right here.


Spiced scones

Substances

  • 2 teacupfuls (approx 113g) flour
  • 1 tsp cream of tartar
  • 1 tsp ginger
  • 1 dessertspoonful sugar
  • 1 tbsp treacle
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp floor cinnamon
  • 1 oz (approx 28g) butter
  • Buttermilk

Technique

  1. Blend the dry components together.
  2. Warmth the butter and treacle and increase to the dry elements. Mix with plenty of buttermilk to make a gentle dough.
  3. Transform 50 % the dough on to a floured board, sprinkle a very little flour on major, then work gently with the fingers into a round ½ inch in thickness.
  4. Minimize into four and hearth on a reasonably scorching girdle.
  5. Move forward in the similar way with the remainder of the dough.

Cream scones

Components

  • ½ lb flour
  • 1 oz (approx 28g) butter
  • 1 tsp baking powder
  • 1 egg
  • 1 gill (approx 140ml) sour product
  • A pinch of salt

Technique

  1. Sieve the flour, salt and baking powder into a basin.
  2. Rub in the butter with the fingertips till totally free from lumps.
  3. Make a well in the centre and pour in the egg and product, crushed together. Blend from the centre outwards, little by little operating in the flour.
  4. Convert the dough on to a floured board, and knead flippantly right up until no cost from cracks.
  5. Roll out to ½ inch in thickness, slash into triangles and bake on a greased tin in the oven.
  6. When completely ready, split, spread with butter and provide scorching.

Additional in this series…

Aunt Kate’s Kitchen area: Go bananas for these baking recipes from the 1930s

Aunt Kate’s Kitchen area: Two ginger biscuit recipes from the 1930s that you require to make this month