Cinnamon Scones (1914) ★★★
You know when you go to look something up on Wikipedia and you click on a link in the article and before you know it 2 hours have passed and you've gone from the history of pasta to the 1974 Olympics? Yeah, that's something like how I found this recipe. I was browsing Wikipedia and I stumbled across a website which had a digitized version of The Sure to Rise Cookery Book. This cookbook was originally published in 1908 and has been in print since then (but is now known as the Edmonds Cookery Book, after the Edmonds company). It is considered "the quintessential guide to traditional New Zealand cuisine". This recipe for cinnamon scones comes from the 1914 edition.
Because there weren't a lot of directions included in this recipe and because I have never made scones before, I took some direction from a slightly older scone recipe I found in an American cookbook from 1921.
Not bad. At 20 minutes, mine were slightly overcooked, but I think I also made them on the small side. The cinnamon on the inside was a little dry - it didn't soak into the dough at all, so it just sort of sat there. I think maybe mixing it directly into the dough or brushing the inside of the scones with milk or melted butter would help the cinnamon get a bit wetter. I used 4 heaping tablespoons of sugar, and although these weren't very sweet, I liked them that way. The 1921 recipe called for just 2, so it could be reduced. I should also note that I used about a 1 to 4 ratio of white to whole wheat flour, so they were a bit dense and weren't very fluffy. More like cookies, than scones. I'm not sure if I would make this exact recipe again, but I will definitely eat all of them because they are tasty. I give them a high 3 star rating, because the taste is good, but the execution needs improvement.
(Adapted from The Sure to Rise Cookery Book)
1 pound FLOUR
3 teaspoons BAKING POWDER
SUGAR, to taste (I used 4 tablespoons)
A pinch of SALT
2 ounces UNSALTED BUTTER
1 EGG, beaten
1/3 to 1/2 cup MILK
2 teaspoons CINNAMON
1. Preheat the oven to 375F and line a cookie sheet with parchment paper.
2. In a large bowl or in a food processor, whisk together the flour, baking powder, sugar, and salt.
3. Use a pastry cutter or your food processor to blend in the butter. Add the egg and enough milk to make a soft dough. If it's a little wet, that's okay, because it will absorb flour during rolling.
4. On a well-floured surface, roll out the dough to about 1/2 an inch thickness. Cut into 3-inch squares and sprinkle on cinnamon. Fold into triangles and press lightly.
5. Bake for 15 to 20 minutes.