1 cup baking powder
1/3 cup baking soda
2 2/3 tbsp salt
3 qt sugar
2 qt butter
2 qt buttermilk
32 eggs
Directions
Butter, preserves & clotted cream (recipe follows) or whipped cream
for accompaniment.
Preheat oven to 400 degrees. Butter and flour a baking sheet or line
with baking parchment. Mix flour, baking powder, soda, salt & sugar;
sift into a medium bowl. With a pastry blender or with fingertips,
cut butter into dry ingredients until mixture is the consistency of
fine crumbs. Whisk buttermilk with eggs. Pour in milk all at once and
stir to mix. As soon as mixture holds together, turn out onto a
floured work surface and knead lightly. Roll to a thickness of 1/2 to
3/4 inch; cut into 2-1/2 inch rounds with floured cutter. Or halve
dough & knead gently to form 2 balls. Flatten each ball to a
thickness of 1/2 to 1 inch. With a sharp knife, cut each round into 8
triangles. Arrange on prepared baking sheet and bake until golden
brown (20 to 30 minutes). Serve hot with butter, preserves and cream,
if desired. ORANGE/LEMON SCONES: With buttermilk-egg mixture, add 1
Tbsp grated orange or lemon rind. RAISIN SCONES: With buttermilk-egg
mixture, add 1 cup dark or golden raisins, dried currants or a
combination. SPICE SCONES: To dry ingredients, add 1 tsp mixed spices
(equal amounts of ground cinnamon, nutmeg, cloves & allspice). Per
Serving: 200 calories, 4 gm protein, 31 gm carbohydrate, 7 gm fat, 50
mg cholesterol 235 mg sodium.
Servings: 6 servings
Basic Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can follow the history of written recipes back into ancient history, certainly as far as ancient Egypt, and possibly even further. Having said that, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. During Roman times around 25BC a man called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius recounts how the ancient Romans used many herbs and spices, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Over the succeeding few hundred years, the powerful and wealthy strove to serve the most extravagent meals, and as a result chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cook books were highly popular mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Basic Scones recipe.
