A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Be sure that the butter is well worked in. Use plenty of flour on the paste-board and rolling pin. Cut into triangular pieces, each side about four inches long. Flour the sides and bottom of a biscuit tin.
Preserved exactly as written in the original source
Thoroughly mix, while dry, one quart of sifted flour, loosely measured, with two heaping teaspoonfuls of baking powder
Then rub into it a tablespoonful of cold butter and a teaspoonful of salt
Be sure that the butter is well worked in
Add sweet milk enough to make a very soft paste
Roll out the paste about a quarter of an inch thick, using plenty of flour on the paste-board and rolling pin
Cut it into triangular pieces, each side about four inches long
Flour the sides and bottom of a biscuit tin, and place the pieces on it
Bake immediately in a quick oven from twenty to thirty minutes
When half done, [instructions cut off]
Modern guidance to help you succeed with this vintage recipe
Rubbing cold butter into the dry flour mixture coats flour particles with fat, limiting gluten development and creating a tender crumb. The baking powder provides chemical leavening through double-acting carbon dioxide release—first when moistened, then again in the oven's heat. Rolling the very soft dough to only 1/4-inch thickness and baking immediately in a hot oven captures maximum leavening power before the gas escapes, resulting in light, flaky scones that rise dramatically.
The dry ingredients (flour, baking powder, salt, and butter) can be mixed and refrigerated in an airtight container for up to 2 days. When ready to bake, bring the mixture to room temperature for 10 minutes, then add the milk and proceed with the recipe. Do not prepare the complete dough ahead, as the leavening will be lost.
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked cut scones on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Bake frozen scones directly from freezer, adding 5-7 minutes to baking time. Reheat baked scones in a 350°F oven for 5-7 minutes to restore crispness.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients (flour, baking powder, salt, and butter) can be mixed and refrigerated in an airtight container for up to 2 days. When ready to bake, bring the mixture to room temperature for 10 minutes, then add the milk and proceed with the recipe. Do not prepare the complete dough ahead, as the leavening will be lost.
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unbaked cut scones on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Bake frozen scones directly from freezer, adding 5-7 minutes to baking time. Reheat baked scones in a 350°F oven for 5-7 minutes to restore crispness.
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