'This recipe makes a crisp, néurishing scone, more suitable for nursery tea than' the softer varieties. Sift four ounces of self-raising four into a bow! with a pinch of salt. Rub in two ounces of butter, then add an ounce of castor sugar. Make Into a dough with a small egg. Roll out on a floured board, and out into small rounds with a small cutter or a wineglass dipped in flour. Put on a Greased tin and bake in a hot oven for about ten minutes.
Text read from the printed page and cleaned; old type leaves the occasional error.