Editor’s note: The following recipes ran with an incomplete list of ingredients in last Wednesday’s Cooking section.

Peach Yogurt Scones

2 1/2 cups self-raising flour

1/4 cup sugar

1/2 cup peach yogurt

1 beaten egg

2 tablespoons butter or margarine, melted

Combine flour and sugar in medium mixing bowl. In separate bowl, mix the egg, peach yogurt and melted butter. Stir the two mixtures together until the scone dough clings together. Knead gently on a floured surface for eight to 10 strokes. Pat or roll into 6-inch circle and cut into 10 wedges. Sprinkle each wedge with sugar and place on ungreased baking sheet. Bake at 425 degrees F. for 10 to 12 minutes. Serve warm with afternoon tea.

Grantham White Gingerbread Cookies

2 cups flour

3/4 cup white sugar

1/2 teaspoon ground ginger

1/4 teaspoon baking powder

1 stick (4 ounces) butter, unsalted

1 egg, separated

Cream butter and sugar. Stir in egg yolk, then add flour, baking powder and ginger. Whip egg white and fold into mixture. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 325 degrees F. for 15 to 20 minutes. These cookies should not brown and should remain pale in color. Serve with tea.