Biscuits and scones
It’s been a while since I’ve added to the collection of biscuit and scone recipes. This one is from Mrs Eaton, early nineteenth century. Mrs Eaton believes in cream and is good with spices.
Short Biscuits
Beat half a pound of butter to a cream, then add half a pound of loaf sugar finely powdered and sifted, the yolks of two eggs, and a few carraways. Mix in a pound of flour well dried, and add as much cream as will make it a proper stiffness for rolling. Roll it out on a clean board, and cut the paste into cakes with the top of a glass or cup. Bake them on tins for about half an hour. Another way. A quarter of a pound of butter beat to a cream, six ounces of fine sugar powdered and sifted, four yolks of eggs, three quarters of a pound of flour, a little mace, and a little grated lemon peel. Make them into a paste, roll it out, and cut it into cakes with the top of a wine glass. Currants or carraways may be added if agreeable.
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