Girdle Scones
4 scones from each half of the doughIngredients
Directions
Mix 3 level breakfast cups flour, 3 teaspoonfuls Edmonds’ Baking Powder, and salt to taste with a large cup of milk and water.
Divide the dough in half, roll out, and cut 4 scones from each half.
Cook on a hot girdle.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- Forms the main structure of the dough as its starch and proteins set during cooking.
- Edmonds' baking powder
- Releases gas in the dough so the scones rise and become light.
- Milk (in the method)
- Adds moisture and richness, helping bind the flour into a soft dough.
The step that matters
Cook on a hot girdle. Heat must be sufficient from the start so the outside sets and browns quickly while the baking powder lifts the dough. A cool girdle lets the scones spread and turn pale and heavy.
“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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