Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
Tea Scones
1media/Capture17_thumb.PNG2022-03-08T02:22:47-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:10:57-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
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1media/Capture16.PNGmedia/Tea scones example.jpgmedia/Tea scones example.jpg2022-03-01T02:11:43-08:00Tea Scones6U.295, Special Collections, UCC Library.plain2022-03-11T07:12:00-08:00Ingredients 2 breakfast cups full of flour 2 teaspoons of sugar 1/2 teaspoon of salt 1/2 teaspoon of bread soda Sour milk or buttermilk 2 oz of shortening
Method Mix all dry ingredients, form into stiff dough with sour milk, knead well, flatten out to about one inch thick. Cut into small pieces. Brush over with milk & bake in a fairly quick oven.
