A Gem from 1937

I have a copy of the NSW CWA Coronation Cookery Book, which is a gem for all those basic recipies.  page 185 has GEM SCONES - these are made in peculiar little scone trays, that you may pick up in a 2nd hand store.  

For a nice variation, remove the sugar and substitute with 2 tbls golden syrup, 1 tsp ground ginger and 1/2 tsp mixed spice.  Make sure the gem trays are hot, and buttered BEFORE you add the batter, which should be quite stiff.  

I have seen lots of flavour variations, fetta and polenta, blueberry, apple - it seems the options are endless.

Gem Scones

Rating : moderate

Ingrediants:

1 tbls butter
1-1/2 tbls sugar,
1 egg
1 cup milk
1-1/2 cups self raising flour,
pinch salt.

Extra butter for moulds

Method:

Heat overn to 210C
Put pans into oven to heat.
Cream butter, sugar and salt
Drop in egg, mix well
Add mil, then flour.

Once irons are hot, butter them and fill each semicircle to the top.
Bake for about 5 - 6 minutes in the middle of the oven.  They are done when golden and spring back.
Cool and serve with butter.