Afternoon Tea Week: Scones

Happy Afternoon Tea Week!!

Scones have become synonymous with afternoon tea over many years, so what better way to start off our celebrations all week than to put together a few vintage recipes of scones taken from recipe books and recipe cards from the 1950’s into the 1970’s.

Here’s a few 1950’s recipes from Be-Ro

SCONES
BE-RO Rich Scones

Ingredients:

8 ozs BE-RO Flour
Half Teaspoonful Salt
1½ ozs Lard
One Tablespoonful Sugar
Milk
Two Tablespoonfuls Currants (or, as a change, Sultanas)
One Egg (Beat, and put aside a tablespoon for the tops)

Makes about 14 scones

BE-RO Plain Scones

Ingredients:

8 ozs BE-RO Flour
Half Teaspoonful Salt
1½ ozs Lard
Milk (to make a soft dough)

BE-RO Victoria Scones

Makes 4 Scones each with 4 Quarters

Ingredients

8 ozs BE-RO Flour
Half Teaspoonful Salt
2 ozs Lard
2 ozs Sugar
8 Glacé Cherries
One Egg (Beat, and put aside a tablespoon for the tops)
Three Tablespoonfuls Milk

Then slightly warm and grease your Baking Sheet or Cake Tin.First look to your oven.Mix the Flour and Salt in a basin, and rub in the Lard with the finger tips. Mix in the Sugar and Currants. Then stir in with a knife the beaten Egg and sufficient Milk to make a soft dough. (Handle lightly, do not over knead)Roll out to thickness of about half an inch, and cut in rounds with a scone cutter (2½ inch cutter should makeabout 14 scones) Place on a greased baking sheet, and brush over tops with beaten Egg. BAKE IN A HOT OVEN about 10 minutes. Make the same way as Rich Scones, without the sugar, Currants and Egg. Brush over tops with Milk. Mix the Flour and Salt in a basin, and rub in the Lard with the finger tips. Mix in the Sugar and stir in with a knife the beaten Egg and Milk, making a soft dough. Turn on to a floured board and divide into four portions. Roll into rounds about half-an-inch thick, and place on a greased baking sheet. Make deep right-angle cuts across the tops with a knife , almost into quarters. Brush over with beaten Egg, and place half a Cherry in the centre of each quarter. BAKE IN A HOT OVEN about 15 minutes. BAKING POWDER MUST NOT BE USED WITH BE-RO SELF-RAISING FLOUR. We cannot emphasise too strongly how much safer it is to weigh dry ingredients, as we have proved by test it is impossible to accurately measure equivalent weights. Have everything weighed or measured before beginning to mix.

BE-RO Brown Scones

Ingredients:

6 ozs BE-RO Flour
2 ozs Wholemeal
Half Teaspoonful Salt
1 ½ ozs Lard
Milk or Water
BE-RO Milk Fadge
Ingredients: Makes 2
1 lb BE-RO Flour
One Teaspoonful Salt
2 ozs Lard
Half Pink Milk
Scones Baked on a Girdle
BE-RO Dropped Scones
Ingredients: Makes 12
4 ozs BE-RO Flour
Quarter Teaspoonful Salt
½ oz Margarine
2 ozs Sugar
One Egg, beaten with
Three Tablespoonfuls Milk
Six drops Lemon Essence

BE-RO Girdle Scones

Ingredients:

Make 16 (4 scones cut into 4 pieces)
1 lb BE-RO Flour
Half Teaspoonful Salt
2 ozs Lard
2 ozs Sugar
One Egg, beaten with
Half pint Milk

Mix Flour and Salt and rub in the Lard. Mix in the Sugar and the Egg and Milk, quickly with a wooden spoon until Flour is absorbed (no longer). Empty on to a well-floured baking board, and make into four round balls (Do not knead, as the less handling the dough gets the better the scones). Roll out to quarter-inch thickness, and cut into four. Bake on a moderately-hot GIRDLE. When brown on one side, turn. Mix Flour, Wholemeal and Salt in a basin. Rub in the Lard. Add Milk to make a soft dough. Handle lightly and roll out to a thickness of about half an inch. Cut as desired – rounds or triangles – and bake on a greased baking sheet in a HOT OVEN 10 to 15 minutes.

These scones may be varied by using Oatmeal or Ryemeal, instead of Wholemeal

Mix Flour and Salt in a basin; rub in the Lard. Make into a dough with the Milk (a little over half-pint may be necessary). Cut into two portions. Roll out to about an inch thick, and place on a greased baking sheet. Bake in a MODERATELY HOT OVEN about 30 minutes. Mix Flour and Salt in a basin, rub in the Margarine. Mix in Sugar, then the beaten Egg and Milk, making a smooth batter. Add flavouring. This makes 12 Scones. Bake 2 or 3 at a time by dropping a level tablespoon for each scone on to a fairly HOT and WELL-GREASED GIRDLE (a solid iron oven shelf will do). Bake quickly, over a fire, gas ring, or hot spot. When brown underneath turn and cook other side. Cool on a wire tray. Eat buttered.