Cookbook:Lady Arundel's Manchet

Lady Arundel's Manchet
CategoryScone recipes
Time1 hour

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




  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.


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