Cookbook:Lady Arundel's Manchet

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Lady Arundel's Manchet
CategoryScone recipes
Time1 hour
Difficulty

Cookbook | Ingredients | Recipes

Lady Arundel's Manchet is a variety of British scone made with yeast rather than baking powder.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Mix the salt into the flour, then rub in the butter
  2. Combine the yeast with the sugar. Add it to 1½ cups of the warm milk.
  3. Beat the egg, and mix with the yeast and flour.
  4. Make a well in the flour, pour in the yeast mixture, and mix into a dough.
  5. Shape the dough into small, flat, round cakes about ¾ inch thick and 3 ½ inches across.
  6. Mark manchets with lines to form a diamond pattern. Leave to rise for 30 minutes in a warm place.
  7. Bake in a moderate oven (350-375 °F / 180-190 °C) until cooked.

References[edit | edit source]

  • White, Florence (1932). Good Things in England. p. 72.