Oven Scones

Ingredients

• 2 cakes compressed yeast
• 1 cup raisins
• 2 cups milk, scalded and cooled
• 1/2 cup citron
• 1 tablespoon sugar
• 1 egg
• 1 cup sugar
• 3 1/2 cups sifted flour
• 1/3 cup of lard or butter
• 1 level teaspoon salt

Method

1. 1

   Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add three cups of flour and beat well.

2. 2

   Cover and let rise in a warm place, free from draft, until light — about one hour.

3. 3

   Then add butter and sugar creamed, the egg well beaten, fruit well floured, balance of flour, to make a soft dough, and the salt.

4. 4

   Turn on board; knead lightly; form into twelve round cakes; cover and allow them to rise fifteen minutes.

5. 5

   Then roll one fourth inch thick; cut across each way nearly through, making an impression of four cakes.

6. 6

   Place in well-greased pans; let rise about one hour or until double in size.

7. 7

   Then brush with egg diluted with water.

8. 8

   Bake fifteen minutes in a moderate oven.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 104. The excerpt below is the record exactly as published.

OVEN SCONES 2 cakes compressed yeast 1 cup raisins 2 cups milk, scalded and cooled V2 cup citron 1 tablespoon sugar 1 egg 1 cup sugar CVi cups sifted flour 1/3 cup of lard or butter 1 level teaspoon salt

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