From Mrs
Wilson’s Cook Book
SCOTCH
SCONES
Place in a mixing bowl
Five cups of flour,
One and one-half teaspoons
salt,
Three level tablespoons baking
powder,
One-half cup of sugar.
Sift to mix and then rub in
One-half cup of shortening,
And mix to a dough with
One and one-fourth cups of
milk.
Now work in
One-half
cup of currants,
Or
One-half cup of raisins,
One-quarter cup of finely
chopped citron,
One teaspoon cinnamon,
One-half teaspoon nutmeg,
One-half teaspoon allspice.
Divide into six pieces and then roll out the size of a
saucer and about three-quarters of an inch thick. Make two cuts forming a
cross, dividing the dough into four wedge-shaped pieces. Brush with beaten egg
and bake for fifteen minutes in a hot oven. This amount will make twenty-four scones. To serve, split and fill with jam
and then pile on a wicker basket, cover with a napkin and serve with tea.
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