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The New Zealand Railways Magazine, Volume 12, Issue 12 (March 1, 1938.)

Girdle Scones

Girdle Scones.

Half lb. flour, £1/2 teaspoonful salt, teaspoonful soda, £1/2 teaspoonful of cream of tartar. Buttermilk or sour milk.

Sieve the flour, salt, soda and cream of tartar, make a well in the centre and pour in sufficient buttermilk or sour milk to make a soft dough. Turn on to a floured board and pat lightly into shape with the hand.

Make into a round cake about one inch thick, and cook on a hot floured (or the hotplate of a stove), girdle until golden brown.

Turn and cook on the other side until the sides are firm. Split, butter and serve very hot.

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