From: (Stephanie da Silva)
Date: Wed, 13 Oct 1993 18:05:23 GMT
From a hand written page from my Oz mum-in-law.

Measure 2 cups self-rising flour and 1/4 teaspoon salt.  Rub in 2 level 
dessertspoons butter.  Mix lightly to soft dough with 3/4 cup milk.
Handle minimally to a slab 3/4" thick and cut into shape on floured board.
Glaze with milk.  Place close together on greased and floured tray.  Bake
in hot (400-450F) oven 12 - 15 minutes.

From a printout dated 4 Mar 91 of a recipe sent by Karen Hayward.

3 cups high grade flour
4 1/2 teaspoons baking powder
1/4 teaspoon salt
25g (1 oz) butter
about 1 cup milk

Sift dry ingredients, rub in butter and mix to a soft dough with milk,
knead on a lightly floured board, roll out, cut, place on lightly greased
and floured tray and bake in a hot oven 230C (450F) for 10-15 minutes
or until golden brown.

To this basic recipe you can add sugar, fruit, cheese, etc.

Hints for making scones.

Sift baking powder, flour and salt.

Rub in butter thoroughly but quickly and lightly using the tips of
your fingers, until mixture resembles breadcrumbs.

Mix in milk lightly and quickly, using a knife.

Make a soft dough.

Turn on a lightly floured board and knewad lightly.

Roll lightly to about 12-20mm (1/2 to 3/4 inch) thick.  Cut into shapes.

The flour you use is important, use a flour with a high protein content.

The recipe is made using a baking powder made with cream of tarter as
the main ingredient.  If using a baking powder with a food phosphate as
the main ingredient, warm the milk slightly before use.

Mix lightly but quickly.  Overhandling will result in a tougher product.


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