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Wholemeal Scones
The Fanny Calder School of Cookery, Liverpool, 1904
Preparation info
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1932
Ingredients
- Wholemeal
1 lb. - white flour
4 oz. - lard
Method
- Rub the lard into the white flour.
- Blend it with the wholemeal, sugar, salt, cream of tartar and carbonate of soda.
- Mix well.
- Beat up the egg.
- Make into a light dough with one egg and about
½ pint - For
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