The Stork brand launched in 1920 and was from the outset way ahead of its time. Marketed as a “fat enriched with vitamins”, well before the term “functional foods” was used. In the 1940’s they formed the Stork Cookery Service, producing wartime booklets advising housewives how to use their rations wisely. In 1954 the “Art of Home Cooking” paperback sold in the tens of thousands and was popular for forty years, so much so they published an updated 40th Anniversary edition in 1994. I have a set of booklets with stylised 1950’s illustrations that are bound together in a little folder titled “The Stork Wives Club”. When it launched in 1956 there were 191, 000 members, by the mid 60’s they had quarter of a million!
This is a useful recipe for all types of scone, if you want to make them sweet just leave out the cheese and add in 3 oz dried fruit and 2 oz sugar, keeping the base recipe the same and the method.
8oz Plain Flour
1 level tsp Bicarbonate of Soda
2 level tsp Cream of Tartar
½ tsp of Salt
1 level tsp English Mustard Powder
1 oz Stork Margarine (block) Cut into small cubes
¼ Pint Milk or Buttermilk
4oz Strong Cheddar or Lincolnshire Poacher, grated
Little bit of milk for glazing
Preheat oven to 200c
Line a baking tray with baking parchment
Sift the flour, salt, bicarb’, cream of tartar and mustard powder together
Rub in the margarine until it resembles breadcrumbs
Add in most of the grated cheese, reserving a little bit to sprinkle on the top
Mix in the milk all in one go with a broad bladed knife
As lightly as you can bring the mix together with your hands onto a floured worktop
Gently knead it to form cohesive dough
With your hands pat it into a circular round just over ½ inch thick. You need the thickness to give a good rise.
Using a 2” plain cutter, cut out scones and place on the tray. You should get around 8 in total
Glaze with milk and sprinkle on the cheese
Put straight in the oven fairly near the top.
Bake for 15 minutes until risen and golden brown.
Best eaten warm and certainly on same day