Aunt Kate’s Kitchen: Two far more scone recipes from the 1930s

Aunt Kate is back again with two much more scone recipes, one particular of our all-time favourite baked superior treats.

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

This time all around, we’re showcasing two additional of her scone recipes from her 1933 Baking E-book, but this time they are a little bit a lot more regular – a spiced scone great for the festive and winter season period, as well as a much more prevalent product scone which is ideal for a teatime treat.

Aunt Kate, the “original domestic goddess“, who wrote recipes and domestic ideas for the People’s Journal and the People’s Pal, was not unfazed when it arrived to scones, with an complete web site in her baking e book being focused to the treats.

She also wrote in-depth ideas about how to make the excellent scone, which can be go through right here.

For a lot more inspiration, just take a seem at the preceding recipes from Aunt Kate here.

Spiced scones

Components

• 2 teacupfuls (approx 113g) flour
• 1 tsp product 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

Strategy

1. Mix the dry substances with each other.
2. Heat the butter and treacle and include to the dry ingredients. Mix with enough buttermilk to make a comfortable dough.
3. Change 50 % the dough on to a floured board, sprinkle a small flour on major, then do the job carefully with the fingers into a round ½ inch in thickness.
4. Slice into 4 and hearth on a moderately hot girdle.
5. Commence in the similar way with the remainder of the dough.

Cream scones

Ingredients

• 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 right up until no cost from lumps.
3. Make a effectively in the centre and pour in the egg and product, beaten collectively. Mix from the centre outwards, progressively doing the job in the flour.
4. Change the dough on to a floured board, and knead frivolously right until absolutely free from cracks.
5. Roll out to ½ inch in thickness, minimize into triangles and bake on a greased tin in the oven.
6. When prepared, split, unfold with butter and serve scorching.

Far more in this series…

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

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