The scone recipe actually works and was from the 1941 Searchlight Cookbook, BTW. Here it is in a slightly modified form for you adventurous chefs. Breakfast Scones Yield: 8 servings
2 c Flour 2 tb Sugar 2 Eggs, well beaten 1 ts Salt 3 ts Baking powder 2 tb Butter Cold water 1/4 c dried blueberries Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. Shortcut: Instead of sifting the baking powder, salt and flour together, just use self-rising flour. It works quite well and is a lot easier. Variation: Add in cinnamon in equal proportion to the sugar and substitute raisins for the blueberries. They're not quite as good, but they made my wife happy enough!
--Doctor Phineas Crank 11:53, 19 Oct 2004 (EDT)
I think you should lose the overprecise measurements; they diminish the air of reality. --John Cowan 21:15, 19 Oct 2004 (EDT)
I considered that, but, while I was thinking about it, it sort of made me chuckle. Part of the problem was trying to keep within the Chesix System Of Measures. There wasn't much detail on volume there. Do you think it would be okay to make up some additional volume measurements, then add in a note with the conversion? (In other words, I'm open to suggestions on how to improve that part.) --Doctor Phineas Crank 21:27, 19 Oct 2004 (EDT)
The measures in the Chesix system are a bit large. I don't see a problem with inventing more. But since you are doing it for a recipe, why not invent kitchen measures instead? What is the Ghyllian version of a cup, teaspoon, tablespoon, etc.? Just a thought. --Dok 01:28, 20 Oct 2004 (EDT)
Well, I sort of liked the Chesix system. Also, my problem is that measurements don't seem to fit in with the rest of the entry, so I'm looking for suggestions on how to properly integrate them into Ghyll. --Doctor Phineas Crank 07:34, 20 Oct 2004 (EDT)
Okay, so I did some fudging and made up kitchen measures. Does that look okay? If not, I can edit it around to make it fit better. I'd rather not phantom kitchen measures, though. I already think the phantom to active scholar ratio is a bit off. Oh, and FYI a Kitchen Scoop = 1 Table Spoon and 1 Table Scoop = 1 Tea Spoon. A Larder Bucket is the same as a Cup. Simple enough. --Doctor Phineas Crank 14:47, 20 Oct 2004 (EDT)