Auntie Kate’s Kitchen: Two delicious scone recipes from the 1930s

Auntie Kate is back with two more scone plans, one of our untouched most loved prepared great treats.

Back in June 2020 we highlighted two scone plans from Aunt Kate’s Kitchen, in which she disclosed to us how to make a Glasgow Scone and a Tea Scone.

This time around, we’re exhibiting two a greater amount of her scone plans from her 1933 Baking Book, however this time they are a touch more customary – a spiced scone ideal for the happy and winter period, just as a more normal cream scone which is ideal for a break time treat.

Auntie Kate, the “first homegrown goddess”, who composed plans and family unit tips for the People’s Journal and the People’s Friend, wasn’t undeterred when it came to scones, with a whole page in her heating book being committed to the treats.

1- Spiced scones

Ingredients

  • 2 teacupfuls (approx 113g) flour
  • 1 tsp cream of tartar
  • 1 tsp ginger
  • 1 dessertspoonful sugar
  • 1 tbsp treacle
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 oz (approx 28g) butter
  • Buttermilk

Method

  1. Mix the dry ingredients together.
  2. Heat the butter and treacle and add to the dry ingredients. Mix with enough buttermilk to make a soft dough.
  3. Turn half the dough on to a floured board, sprinkle a little flour on top, then work gently with the fingers into a round ½ inch in thickness.
  4. Cut into four and fire on a moderately hot girdle.
  5. Proceed in the same way with the remainder of the dough.

2- Cream scones

Ingredients

  • ½ lb flour
  • 1 oz (approx 28g) butter
  • 1 tsp baking powder
  • 1 egg
  • 1 gill (approx 140ml) sour cream
  • A pinch of salt

Method

  1. Sieve the flour, salt and baking powder into a basin.
  2. Rub in the butter with the fingertips until free from lumps.
  3. Make a well in the centre and pour in the egg and cream, beaten together. Mix from the centre outwards, gradually working in the flour.
  4. Turn the dough on to a floured board, and knead lightly until free from cracks.
  5. Roll out to ½ inch in thickness, cut into triangles and bake on a greased tin in the oven.
  6. When ready, split, spread with butter and serve hot.