Four o'Clock Tea Scones

Ingredients

• 2 cups pastry flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 3 tablespoons butter
• 1 egg, beaten light
• % cup milk
• sugar for dredging

Method

1. 1

   Sift together the dry ingredients twice and work in the butter with a pastry mixer.

2. 2

   Add a half cup of milk to the egg and gradually use in mixing the dough, using more milk if needed.

3. 3

   Turn on a floured board, knead slightly, pat and roll into a sheet, cut into rounds, set in buttered tin, brush over with melted butter and dredge with sugar.

4. 4

   Bake in a hot oven (400° F.) about fifteen minutes.

5. 5

   Serve with tea or cocoa.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 33. The excerpt below is the record exactly as published.

Four o'Clock Tea Scones 2 cups pastry flour 2 tablespoons sugar 1 teaspoon salt 4 teaspoons baking powder 3 tablespoons butter 1 egg, beaten light % cup milk sugar for dredging

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