Health Scones

One and a half cups flour, 1&1/2 cups clean bran, 3 teaspoons cream of tartar, 1 teaspoon carb. soda, pinch of salt. Sift all dry ingredients, except bran, twice, and mix well together. Add 1 egg (well beaten) and 1&1/2 cups fresh milk. Make into a very light dough and touch as little as possible. Roll out, cut into shapes and bake in a rather quick oven.

Source: contributed by Miss Rita Altmann, Tanunda in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.114.

A Tasty Dinner

This combination makes a very tasty dinner. Boiled pickled pork, dumplings and stewed quinces thickened with a little cornflour. Dumplings: S.R. flour and water the consistency of scones. These may be boiled with the pork for 10 minutes.

Source: contributed by Mrs Vic Kappler in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.13.

Devil Egg Puffs

Chop finely two hard-boiled eggs, melt a tablespoonful of butter, add a tablespoonful of anchovy paste, little pepper, and a squeeze of lemon juice. Mix well together; make an ordinary scone dough (not sweet), and divide into two; roll out fairly thin, spread the mixture on one piece and cover with the other piece. Cut into scones, sprinkle with grated cheese; bake in a moderate oven.

Source: contributed by Miss E. Basedow, Kent Town in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.18.

Pizza Pie

Scone dough: 8 ozs. S.R. flour, 3/4 cup milk, 1 oz. butter, pinch salt. Sift flour and salt, rub in butter, add milk and mix to soft dough. Roll out thinly to line pizza pie tray or pyrex plate. This mixture makes two pies.

Filling: 1 small finely chopped onion, 1 cup grated cheese, 1/2 cup thick white sauce, 1/2 cup tomato puree, 1 tin sardines (drained and mashed). Spread sardines over base of dough, sprinkle onion and then grated cheese. Mix sauce and tomato and spread over pie and bake in hot oven 450 deg. for 15-20 minutes.

Variation filling: 1/2 cup chopped bacon, 1 small diced onion, 1/2 cup sweetcorn, 1/2 cup grated cheese, 1/2 cup white sauce, 1/2 cup tomato puree.

Source: contributed by Mrs. M. P. Wakefield in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6

Savoury Salmon or Tuna Roll

15 oz. tin or two 8 oz. tins tuna or salmon, 1/2 level tsp. salt, pepper to taste, 2 tbsps. chopped chives, 2 tbsps. chopped parsley, 2 hard boiled eggs (chopped), 1/2 lb. plain scone dough, adding 1 tsp. grated lemon rind to flour.

Method: Flake fish and add salt, pepper, chives, parsley, lemon juice and hard cooked eggs, combine all lightly. Roll scone dough into oblong 1/4" thick, spread with fish mixture, wet edges and roll up from the long side. Place seam edge down on a greased baking dish and pinch ends securely. Glaze with milk or egg and milk. Bake in hot oven 25-30 mins. Serve in 1" thick slices with tomato, cheese or parsley sauce, and individual salads.

Source: contributed by C. Pavy in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6.

Muesli Scones

1 cup SR flour
1 cup Muesli
TONE skim milk

Method: Mix dry ingredients and add sufficient milk to produce a scone dough. Heat lightly greased frypan to 175°C. Place spoonfuls of scone mix in pan, cover and reduce temperature to 150°C. Cook for about 10 minutes or until tops are smooth, not moist. Turn scones to brown the base. These are delicious served hot and require no additions. Served with fresh fruit, or fruit juice, Muesli Scones provide a quick and complete breakfast.

Muesli
250g rolled oats
250g wheat germ
125g bran, unprocessed
4 Tblsp buckwheat
4 Tblsp sunflower seeds
250g dried fruits

Method: Mix all together and store in air-tight containers.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.17.

Cheese Rusks

250g SR flour
milk to mix
125g butter
125g grated matured cheese
pinch salt
good shake of cayenne
1t mustard

Method: Sift flour, salt, cayenne and mustard. Rub in butter and cheese. Mix to scone dough consistency with milk. Turn onto floured board and knead. Roll into 1&1/2cm thickness and cut into oblong 7.5cm long x 2-2.5cm wide. Place on oven slide and bake at 220 degrees C gas oven until just browned. Remove tray from oven and with 2 forks split through scones as though to butter them. Return to oven, split side up and dry out and brown gently in gas oven 150-160 degrees C. Serve buttered with a dip or topped with savouries.

N.B. If well dried out and crisp, they will keep for a long time in an airtight tin.

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.51.

Cheese Sauce Scones

8 oz. S.R. flour
Pinch salt
2 oz. butter or margarine
3/4 cup milk
3 oz. of tasty cheese

Method: Sift flour and salt into bowl. Add 1 oz. of butter and rub in well. Make a hollow in bottom of the bowl and add the milk. Mix with a round-top knife until a soft dough is formed. Tip on to a lightly-floured board. Knead until the underside is smooth. Roll out to about 1/2 inch thick. Cut with plain 1&1/2" cutter. Place in a shallow round 8" sponge tin, close together. Pat over the Cheese Sauce. Place the remaining butter in a saucepan and melt. Don't brown. Add cheese and stir twice. Pour sauce on scones and spread. Cook for 15 minutes Gas oven 425°, Electric 550°.

Source: contributed by Jane Lemon in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.67.

Puftaloons

2 cups SR flour

1 tablespoon butter or margarine

2 to 3 tablespoons oil or dripping

1/4 teaspoon salt

3/4 cup milk

Jam, honey or bacon for serving

Method: Combine flour and salt. Rub in butter with fingertips until crumbly. Add milk, mixing to a soft dough. Turn out on to lightly floured surface and knead gently until smooth. Roll out to 2 cm (3/4in) thickness; cut into rounds with a 6 cm (2&1/2in) scone cutter. Heat oil in large frying pan; add scones and gently fry until brown and puffed, turning once, about 4 to 5 minutes per side. Drain on paper towels. Serve hot with accompaniments of your choice. Makes 8.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.118.

Banana and Bacon Scones

1 lb. S.R. flour

Pinch salt

3 oz. butter

2 rashers bacon

2 bananas, mashed

1/2 pint milk, approx.

Method: Sift flour and salt into basin and rub in butter. Cut bacon into small pieces and cook it until crisp, and pour off the fat. Add the bacon to the flour mixture. Combined the mashed bananas and milk, then stir into the other ingredients to form a soft dough. Kneed on a lightly floured board, roll out to 1/2 in. thickness and cut into rounds. Place on scone tray, glaze with milk and cook at 450F gas, 500F elec., 12-15 minutes.

Source: Delicious Pork Recipes. Presented by the Australian Pig Society (S.A. Branch) & United Farmers & Graziers of S.A. (Adelaide: c1968-70), n.p.

Patio Scrolls

Make an unsweetened scone dough and roll out on floured board a 20 cm x 23 cm rectangle. Brush dough with melted butter than sprinkle with 1 cup of tasty grated cheese, 1/2 pkt of creamy onion soup and 2 tablespoons of chopped gherkin. Roll up as a swiss roll and cut into 10 slices. Place slices cut side up on greased 18 cm sandwich tin. Pour over 2 tablespoons of melted butter. Bake at 200C for 20-25 mins. These can be eaten hot or cold but like scones are much nicer hot.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.10.

Melva Taylor's Tasty Morsels

SCONES - you can do all sorts of things with a basic recipe - 1 egg / 1 dess. sugar / 1 small cup milk / salt / 1 tabs. melted butter / 2 cups SR Flour.

SAVOURY - add 1 tabs. french onion soup in milk, add butter, stir, add to flour, mix with a knife. Knead on a floured board, cut out, place close to one another on a greased tray, glaze with milk.

TIME - 10 minutes hot oven (top shelf)

Can be cooked in small electric toaster oven.

OTHER SUGGESTIONS: grated cheese and cayenne pepper, chicken cube crumbled into the flour / curry powder / gherkin and herbs.

Leave out the sugar for savoury scones.

This mixture can serve as a pizza base when in a hurry.

SWEET - grated apple and honey can replace sugar. Grated orange and lemon rind, glaze with orange juice.

ROLL - flatten dough out - spread grated cheese and shallots - roll up - cut into slices and cook.

SALMON ROLL - drain can tuna/salmon, chop an onion and mix all with a little lemon juice, spread on dough, fold over like a pasty, slit across top 3 times, and cook with 1/4 can cream of chicken soup poured over as a sauce.

COOKED in a well kneaded lump (like damper) with grated cheese and bacon pieces on top or sprinkle of french onion soup etc. replaces bread with a meal. Very tasty.

Place tea towel in a colander and cover scones when cooked until needed. Stale scones can be revived by dipping in milk, popping in oven for a few minutes to warm through and freshen up.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.14.

Cold Oven Scones - Plain

2 cups S/R flour

1 egg

1 cup milk

Salt

Method: Combine all ingredients to make a soft dough. Pat out to approx. 3/4" thick and cut into 2" rounds. Place in cold oven and bring temperature up to 350F.

Source: contributed by J. Dragomir in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.86.