Three and a half level breakfast- Half a pint of milk.
cupfuls of flour. Two tablespoonfuls of sultanas.
Three rounded tablespoonfuls of Five level teaspoonfuls of cream
butter or good dripping. of tartar.
One rounded tablespoonful of Two and a half level teaspoonfuls
castor sugar. of carbonate of soda.
Metlwd.—Have ready a flat baking tin slightly buttered. Sieve the sugar, cream of tartar, carbonate of soda, and flour. Rub in the butter finely, add the cleaned sultanas, and mix to a soft but not sticky dough with the milk. More or less milk may be required. Turn the dough on to a floured board, knead lightly, make it into two rounds, and roll them out half an inch thick. Mark them deeply across in four with the back of a knife. Put them on the tin, and bake in a quick oven for about three-quarters of an hour. When done, brush them over with a teaspoonful of butter melted in a tablespoonful of milk, and break the scones apart; on no account cut them, or they will be heavy.-
The Complete Cook.,Lilian Whitling,Methuen & Co., 1908