Scones from The Times Cookery Book by Katie Stewart
The secret of soft light scones is to dust the tin and the scones with flour before baking. In a large mixing basin sift together the flour, salt, bicarbonate of soda and cream of tartar (or use 4 ...
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Cooking tools:
- Sifter
- Mixing bowl
- Measuring spoon
- Spoon
- Baking sheet
- Oven
Ingredients
- 1½ oz (40 g) castor sugar
- 1½ oz (40 g) butter
- 2 level teaspoons cream of tartar
- 1 level teaspoon bicarbonate of soda
- ½ level teaspoon salt
- 8 oz (225 g) plain flour
- 1 egg made up to ¼ pint (1½ dl) with milk
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