Cream Scones
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Mix and sift the flour, salt, sugar, and baking powder.
Rub in the shortening with your fingertips, then add the well-beaten eggs and cream.
Knead the dough lightly on a floured board, divide into four equal pieces, roll out, and cut each into 4 small scones.
Place on a hot griddle, brush with beaten egg white, and fry slowly on both sides.
Original recipe, verbatim
Cream Scones
2 cupfuls flour }4 teaspoonful salt
4 tablespoonfuls Crisco 2 eggs
3 teaspoonfuls baking powder ^ cupful cream
2 teaspoonfuls sugar 1 white of egg
Mix and sift floor, salt, sugar, and baking powder. Rub in Crisco with
finger tips, add eggs well beaten and cream. Knead dough lightly on floured
baking board, divide into four equal pieces, make smooth and roll out,
100
Breads, etc.
and cut into 4 small scones. Lay them on hot griddle, brush over with
beaten white of egg and fry slowly on both sides. The dough should
always be lightly handled.
Sufficient for sixteen scones.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.