Scones

Ingredients

• 3 cups flour
• 4 teaspoons Royal Baking Powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon soda
• 3 tablespoons shortening
• 1 cup sour milk or buttermilk

Method

1. 1

   Sift together dry ingredients; add shortening, mixing in with fork; add liquid to make a soft dough.

2. 2

   Turn out on floured board; toss lightly until smooth.

3. 3

   Cut into 4 equal parts, shape each into a round about 1/2 inch thick; cut into quarters to make triangular pieces.

4. 4

   Place on greased baking pan; bake in hot oven at 425° F. for 20 minutes.

5. 5

   Split, butter and serve hot.

6. 6

   Makes 16.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 9. The excerpt below is the record exactly as published.

Scones 3 cups flour 4 teaspoons Royal Baking Powder 1 tablespoon sugar VY teaspoon salt 4% teaspoon soda 3 tablespoons shortening 1 cup sour milk or buttermilk Sift together dry ingredients; add shortening, mixing in with fork; add liquid to make a soft dough. Turn out on floured board; toss lightly until smooth. Cut into 4 equal parts, shape each into a round about 1% inch thick; cut into quarters to make triangular pieces. Place on greased baking pan; bake in hot oven at 425° F. for 20 minutes. Split, butter and serve hot. Makes 16. Currant Curls 1 recipe for Rich Tea Biscuits soft butter 14 cup granulated sugar grated rind 1 lemon juice % lemon 2 tablespoons currants Roll out rich tea biscuit dough to 14 inch thick; spread with soft butter. Mix together sugar, grated rind and currants; spread over butter. Moisten with lemon juice. Roll as for Jelly Roll; cut into about 14 rolls, 2 inches long. | Press center top of each roll with handle of knife to make cut edges curl up, permit- ting currants to show. Bake on greased baking sheet in hot oven at 450° F. about 12 to 15 minutes. Makes 14. Fig Rolls 1 master recipe for Biscuits (page 3) 1 cup whole wheat flour 1 tablespoon brown sugar 2 tablespoons soft butter 4% cup brown sugar 1 cup dried figs, finely chopped juice 4% lemon Make biscuit dough, omitting 1 cup white flour and adding whole wheat flour. Add 1 tablespoon brown sugar to dry in- egredients. Roll out 14 inch thick. Spread with butter, sprinkle with sugar, figs and lemon juice. Roll like Jelly Roll. Cut inte 12 pieces. Place close together, cut edges up, In greased square baking pan. Bake in moderate oven at 350° F. about 45 minutes. Makes 12. California Orange Rolls 1 recipe for Rich Tea Biscuits soft butter 12 sections orange pulp sugar Make rich biscuit dough. Roll out 14 inch thick. ‘Cut into 83-inch rounds. Spread with soft butter; place an orange section dipped in sugar on half of each round. Fold over to cover orange; pinch edges together. Bake on greased baking pan in moderate oven at 400° F’. about 20 minutes. Remove from oven; brush tops with melted butter. Makes 12. Spanish Buns 2 cups flour 1 teaspoon salt 1 cup sugar 4 teaspoons Royal Baking Powder 4 teaspoon nutmeg 1 teaspoon cinnamon 44 cup mi 1 egg, well beaten 14 cup shortening, melted Sift together dry ingredients. Add milk to egg; add to dry mixture. Add shorten- ing; mix carefully. Roll out 34 inch thick. Cut into 1 14 inch squares and shape into small buns. Place close together in well greased pan. Let stand 10 minutes; make cross on each bun with back of a knife. Bake in hot oven at 425° F. for 20 min- utes. When baked, cover with thin icing, made by mixing confectioner’s sugar with water to make a smooth paste. If desired, lf cup currants may be added to the dough. Makes 16. Use Level Measurements in all Royal Recipes 6 Bake It with Royal and Be Sure Quick Loaf Breads The Master Recipe 11% cups flour 5 teaspoons Royal Baking Powder 1 teaspoon salt 14 teaspoon soda

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