1 3/4 cup flour
1 pinch salt
3/8 cup butter
1/2 tbsp baking powder
1/4 cup sugar
1 small egg
1/4 cup milk
1/4 cup raisins
Directions
Preheat oven to 350 F. Cut together butter, flour, salt and baking
powder. Add sugar and raisins. Make well in center of the mixture;
add egg and small amount of milk. If mixture appears to be too dry,
add more milk. Blend to a nice, smooth dough. Roll out on floured
board to 1/2 inch thick. Use cutter with 2-inch fluted edge. Place on
lightly greased baking sheet, brush with beaten egg. Bake for 10-15
minutes. Center of bottom should be lightly colored. Serve hot. Note:
I copied this recipe couple of years ago from a newspaper;
supposedly, those are the scones served in the Palace. The recipe
came with an article about a guy who used to cook there.
Recipe By : Ellen Sudia
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Servings: 6 servings
Buckingham Palace Scones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Pork
The History of Recipes
Written recipes as a concept can be tracked far back into the distant past, in truth as far into history as the early Egyptians, and possibly even further than that. In practice though, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to experts are a few ancient tablets in the Sumerian language 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 anyone who tried it feel `wonderful`. During Roman times 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices like coriander, parsley, and basil. These new spices and herbs created an increase in recipe publications, the majority of which are now in private cookery archives. During the succeeding few centuries, the rich families of Europe strove to serve up the most extravagent banquests, and as a result the best chefs and their recipes became highly prized. Even so, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording the recipes of their peers. Like it or not, the introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Buckingham Palace Scones recipe.
