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The 'Sure to Rise' Cookery Book

Preserved Ginger Scones

page 5

Preserved Ginger Scones.

  • ½ ℔. flour (one breakfast cup)
  • 1 oz. butter
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 1 teaspoon Edmonds' Baking Powder
  • Preserved Ginger
  • Milk and water to mix

Sift baking powder and salt with flour, rub in butter, mix to a stiff dough, turn out on board, cut in two equal parts, roll out, spread one-half with thinly-cut ginger, place the other half on top, cut in squares, brush over the milk, and bake in quick oven.