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Preparation Time: 15 minutes
Cooking Time: 15 minutes

Afternoon tea was a very important meal. Edwardian cookery books are full of recipes for different teacakes (American, Irish, Shrewsbury, Watford, Yorkshire) also for quantities of crumpets, baps, gaufres, pikelets. Also included are many different kinds of scone - brown, white, buttermilk, potato, soda, sago, milk and, as in this recipe, Hertfordshire scones.

• 10 oz (283g) flour
  
• 1 teaspoonful sugar
  
• 4 tablespoonful butter
  
• 4 teaspoonful baking powder
  
• ½ teaspoonful salt
  
• Cream and water (or milk)

1 oz = 28.35g

Always wash your hands before preparing food.

1. Sift flour salt, baking powder and sugar into a basin
   
2. Rub butter thoroughly but lightly, into dry ingredients
   
3. Stir in enough rich milk or half cream and water to make a soft dough (scarcely stiff enough to roll out)
   
4. Turn on to a floured pastry board
   
5. Roll to a quarter of an inch thickness
   
6. Cut into rounds
   
7. Bake in a greased baking-sheet in a quick oven from 10 - 15 minutes
   
8. When almost ready brush tops with milk
   
9. Serve hot piled up in a folded napkin on a hot dish