Lady Arundel’s Manchet

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

Ingredients

  • 2 lb fine wheat flour
  • ½ oz salt
  • 2 oz butter
  • 1 egg
  • 1 pint warm milk
  • 1 oz yeast
  • 1 teaspoon caster sugar
Lady Arundel’s Manchet

Photo: Tiia Monto / Wikimedia Commons / CC BY-SA 4.0

Procedure

  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

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