One of the delights of The Schauer Australian Cookery Book is that, at the beginning of each section, Miss Schauer gives tips and rules. So, dear Reader, even if you choose not to use her recipes but choose to use someone else's, it is wise to consult the notes at the beginning of the relevant section. So here is what she has to say at the beginning of the section headed Scones, Pikelets, Etc., and Baking Powder Bread:
SCONES
Buttermilk is excellent for mixing scones. Sour milk, using 1/2 teaspoon of bi-carb soda to each cup of sour milk or 1/2 milk and water. A yolk of egg beaten into milk with pinch of sugar makes scones richer. (Also cream with milk.)
NOTE:- A sharp knife or a sharp round 2in. cutter must be used for cutting scones; also a hot tin to place them on. They must be placed in oven immediately they are finished. Plain white or wholemeal flour, with 1 heaped teaspoon baking powder to 1 cup, or plain white, Cerevite, or wholemeal self-raising flour may be used in all scone making. All white flour must be sifted twice. Wholemeal and Cerevite must never be sifted.
Rules for Scone Making
Sift the flour, salt and baking powder twice. Rub the butter in lightly with the tips of the fingers. Make a well in the centre. Add all the milk at once. Mix into a moist dough, with a knife. Turn out on to a floured board. Knead for a few seconds. Press out with a floured hand, about 3/4 inch thick. Cut out with a round cutter or sharp knife. Place together on a hot greased tin. Brush over either with milk or egg and milk. Bake in a hot oven from 10 to 15 minutes. Turn out into a clean towel and allow to stand still cold.
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