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Dessert

Brown Scones

Brown scones made from whole meal, flour, salt, baking powder, dripping, and water, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Brown Scones

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Mix the whole meal, flour, salt, and baking powder in a bowl.

  2. Add the dripping and enough water to form a dough.

  3. Shape the dough into a round and cut it into four pieces.

Bake

  1. Bake in a steady oven at 350°F (175°C) for about 30 minutes.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Whole meal
Forms the bulk of the dough and gives the scones their coarse, nutty texture and brown colour.
Flour
Its gluten binds the dough so the scones hold their shape while baking.
Baking powder
Releases gas when heated, lifting the dough so the scones rise.
Dripping
Coats the flour particles and fat keeps the crumb short and tender.

The step that matters

Add the water gradually and handle the dough lightly. Too much water makes the dough sticky and hard to shape, while overworking it develops gluten and makes the scones tough. Stop mixing once the dough just holds together.

“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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