Old Recipes: Edinburgh Shortbread and Elcho Scones

 I tried out two more recipes yesterday from the old cookbook. The shortbread was really good and surprised me because both recipes for shortbread in the cookbook use a small amount of rice flour with regular flour. I thought the rice flour was strange but I looked it up in other recipes. One lady on youtube shared her recipe for shortbread (an old recipe for 3 generations) also used some rice flour along with the regular flour. So, I followed the recipe as it was in the book and it tasted really good, just like the shortbread I've had from the store (but better because it was fresh).

The scones were surprising because normally I roll out the dough and use a circle cutter to cut them in circles instead of wedges. However, the recipe said to divide the dough in three and make each third in a circle, then cut in wedges.