Thursday, 2 December 2010

Khaki Scones

From WWI's The Best Way Book. I don't know what makes them khaki - perhaps the writer was just being patriotic.

Into a basin put six tablespoonfuls of flour, half a teaspoonful of baking soda, and a quarter of a teaspoonful of cream of tartar. Beat all well together with a little buttermilk, then add a large tablespoonful of treacle and beat again, and add more buttermilk if required. Drop onto a hot, greased griddle in teaspoonfuls. Turn when air bubbles burst, and do not let them burn. (Just made them - delicious.)

You could used skimmed milk instead of "buttermilk", which is what's left over when you've made milk into butter. They're what we call drop scones, girdle scones or griddle scones. You could eat them with the lemon sauce from the next recipe.

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