Cookbook:Lady Arundel's Manchet

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Cookbook | Ingredients | Recipes

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


  • Fine wheat flour 2 lb.
  • salt 1/2 oz.
  • butter 2 oz.
  • egg 1
  • warm milk 1 pint
  • yeast 1 oz.
  • castor sugar 1 teaspoonful

Time: to rise, 30 minutes: to bake 20 minutes according to size.


  1. Mix the salt in the flour, rub in the butter
  2. Cream the yeast with the sugar
  3. Add it to 3/4 pint of warm milk
  4. Beat the egg and mix with the yeast and flour
  5. Make a well in the flour, pour in the yeast mixture and mix into the dough
  6. Shape the dough into small flat round cakes about 3/4 inch thick and 3 1/2 inches across
  7. Mark manchets with lines to form diamond pattern
  8. Leave to rise for thirty minutes in a warm place
  9. Bake in a moderate oven until cooked.


1932 Recipe[1]

  1. Florence White: Good Things in England' page 72