Little Buns for Afternoon Tea
Ingredients
Directions
Prepare the dough
Mix the flour, salt and baking powder well together.
Rub in the butter until no lumps are left.
Add the milk and mix with a knife.
Shape and bake
Turn the dough onto a board and roll it out two or three times.
Roll it to about an inch thick.
Cut with a wine glass.
Bake in a good oven for 20 minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Forms the structure that holds the buns together as they bake.
- Butter (in the method)
- Rubbed into the flour, it adds tenderness and richness to the crumb.
- Baking powder (in the method)
- Releases gas in the dough, helping the buns rise in the oven.
- Milk
- Hydrates the flour to form a dough and adds moisture and softness.
The step that matters
Rub in the butter until no lumps are left. Butter rubbed fully into the flour coats the flour particles and limits gluten formation, which keeps the buns tender. Leftover lumps of butter can cause uneven texture and pockets of greasiness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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