Cream Scones

Ingredients

• 2 c flour
• 3 t baking powder
• >^ t salt
• j'i c butter
• 2 eggs
• 3/^ c cream

Method

1. 1

   Sift together flour, baking powder, and salt.

2. 2

   Work in butter thoroughly.

3. 3

   Beat eggs, add cream, and mix with flour.

4. 4

   Roll out to 0.5 inch thickness, cut into shapes, and bake in a hot oven for 12-15 minutes.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 129. The excerpt below is the record exactly as published.

CREAM SCONES COFFEE Oatmeal To 3 c boiling water add i}i c oatmeal and i t salt. For directions see p. 10, if necessary. Reserve i c of the porridge for future use. Sausage Cover the sausage, pricked in every part with a fork, with boiling water, simmer 15 m, then drain and brown on top the stove or in the oven^ as desired. Serve at once. Cream Scones Sift together 2 c flour, 3 t baking powder, and >^ t salt. Add j'i c butter and work into the flour thoroughly with the finger tips. Beat 2 eggs well, add 3/^ c cream

Cook this with the app: pantry check, scaling, and the assistant.