Carmel Scones 1958

The prize of a lovely pearl necklace is won by Mrs Fotheringham, Tibbermore, Perthshire. The family will enjoy these lovely scones fresh from the oven. Take 8oz, 1 and half oz melted margarine, 1oz sugar, half a gill milk, 1 small egg, 1 teaspoonful cream of tartar and half teaspoon bicarbonate of soda and a pinch of salt. For the caramel 2oz butter and 2oz moist brown sugar. Sift together the flour, salt, cream of tartar, bicarbonate soda, sugar and mix well. Add the melted butter egg and milk to make a stiff dough and mix thoroughly. Turn on to a floured surface and knead lightly. Roll out half an inch thick and cut with a cutter. Cram the brown sugar and butter together in basin. Put a big spot on the top of each scone and bake in a hot oven for 10 –15 minutes.