In the 1950’s South African women would collect labels from Royal Baking Powder tins and when they had collected a specified number they sent them to the company and were rewarded with a copy of “The Royal Hostess” which became a standard cooking reference in countless homes.
I still use the book which was given to me by an Aunt. I want to share their Rich Tea Scone recipe which makes delicious light scones. To succeed work quickly and handle the dough as little as possible.
Rich Tea Scone
2 cups flour
1/2 tsp salt (I use a pinch)
4 tsp baking powder
4 Tablespoons butter
1/2 cup of milk mixed with 3/4 of a beaten egg
2 Tablespoons sugar
Mix dry ingredients and rub in butter ( should look like fine crumbs) .
Add milk/ egg mixture and roll out on floured surface 3/4 to 1 inch thick (2- 3 cm).
I usually make mine smaller.
Brush the top of the scones with the remaining beaten egg
Cut into rounds and bake 8 – 12 mins depending on size and type of oven at 475 F (240 C)
Prepared, tried and tested by: Joyce Gonin
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