scones and cakes

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Paste

  • ¼lb. butter
  • 2 oz. dripping
  • ½lb. S.R.flour
  • pinch salt.

Cut butter and dripping amongst flour. Mix with cold water, not too soft. Lay out on board. Roll out in one direction. Fold paste 4 times. Roll out. Four times again. Roll out and fold three times. Roll out till size required. Wet pie dish and cut off rough edges and put past round. Wet paste again and lay on cover. Make two holes and spread egg or milk. Put in hot oven and bake from ½ to ¾ hour.