Sour Milk Scones

From 1922:

Take four ounces of barley meal and two of flour, rub in an ounce of fat. Add a teaspoonful of salt and half a teaspoonful of carbonate of soda, and mix to a pliable dough
with sour milk. Knead for a minute, roll out half an inch thick, cut into rounds, and bake for fifteen minutes in a quick oven.

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