Aunt Kate’s Kitchen area: Two much more scone recipes from the 1930s

Aunt Kate is back again with two far more scone recipes, a single of our all-time favorite baked superior treats.

Back again in June 2020 we featured two scone recipes from Aunt Kate’s Kitchen area, in which she informed us how to make a Glasgow Scone and a Tea Scone.

This time about, we’re showcasing two extra of her scone recipes from her 1933 Baking Reserve, but this time they are a little bit much more regular – a spiced scone best for the festive and winter time period, as properly as a extra common cream scone which is great for a teatime take care of.

Aunt Kate, the “original domestic goddess“, who wrote recipes and family recommendations for the People’s Journal and the People’s Good friend, was not unfazed when it came to scones, with an overall web site in her baking reserve being focused to the treats.

She also wrote in-depth tips about how to make the best scone, which can be browse below.

For extra inspiration, acquire a look at the former recipes from Aunt Kate here.

Spiced scones


  • 2 teacupfuls (approx 113g) flour
  • 1 tsp cream of tartar
  • 1 tsp ginger
  • 1 dessertspoonful sugar
  • 1 tbsp treacle
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 oz (approx 28g) butter
  • Buttermilk


  1. Mix the dry components collectively.
  2. Heat the butter and treacle and incorporate to the dry substances. Mix with more than enough buttermilk to make a tender dough.
  3. Change 50 % the dough on to a floured board, sprinkle a tiny flour on prime, then work gently with the fingers into a spherical ½ inch in thickness.
  4. Minimize into four and fireplace on a moderately scorching girdle.
  5. Progress in the same way with the remainder of the dough.

Product scones


  • ½ lb flour
  • 1 oz (approx 28g) butter
  • 1 tsp baking powder
  • 1 egg
  • 1 gill (approx 140ml) sour cream
  • A pinch of salt


  1. Sieve the flour, salt and baking powder into a basin.
  2. Rub in the butter with the fingertips right up until totally free from lumps.
  3. Make a effectively in the centre and pour in the egg and cream, overwhelmed together. Blend from the centre outwards, little by little functioning in the flour.
  4. Transform the dough on to a floured board, and knead frivolously until finally cost-free from cracks.
  5. Roll out to ½ inch in thickness, slash into triangles and bake on a greased tin in the oven.
  6. When all set, break up, spread with butter and serve sizzling.

Much more in this series…

Aunt Kate’s Kitchen area: Go bananas for these baking recipes from the 1930s

Aunt Kate’s Kitchen area: Two ginger biscuit recipes from the 1930s that you require to make this month