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The New Zealand Railways Magazine, Volume 12, Issue 2 (May 1, 1937)


A few hints for the success in the making of scones:

1. The dough must be mixed quickly. 2. Handle the dough as little as possible. 3. Do not use a rolling-pin, but flatten out the dough lightly with the “heel” of the hand. 4. The scones will be much lighter if cut into shapes with a knife dipped in flour, instead of using a cutter. 5. Too much flour on top will make them hard. 6. Sift the flour two or three times before using. 7. The oven must be hot, with a good bottom heat, so that the dough rises page 105 as soon as it is put into the oven. 8. Always break scones open, never cut them.