Scotch Scones

Ingredients

• 2 cups flour
• 1/2 cup dried currants
• 1 cup sour cream or buttermilk
• 1/2 teaspoon soda
• 1 teaspoon salt
• 2 teaspoons CALUMET Baking Powder
• 2 tablespoons lard

Method

1. 1

   Sift the flour, salt, soda, and baking powder.

2. 2

   Work in the lard with a fork.

3. 3

   Make a soft dough with the sour cream and add the cleaned currants.

4. 4

   Divide into four or six parts and form in large biscuit shapes.

5. 5

   Press a knife handle each way across each scone.

6. 6

   Brush with a mixture of egg yolk and water.

7. 7

   Dust with powdered sugar and bake about twenty minutes in moderate oven.

Nutrition per serving

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 21. The excerpt below is the record exactly as published.

Scotch Scones 2 cups flour V* cup dried eurrants 1 cup sour cream or buttermilk Y2 teaspoon soda 1 teaspoon salt 2 teaspoons CALUMET Baking 2 tablespoons lard Powder Preparation : Sift the flour, salt, soda and baking powder. Work in the lard with a fork. Make a soft dough with the sour cream and add the cleaned currants. Divide into four or six parts and form in large biscuit shapes. Press a knife handle each way across each scone. Brush with a mixture of egg yolk and water. Dust with powdered sugar and bake about twenty minutes in moderate oven. Maple Rolls 2 cups flour 1 cup milk 1 teaspoon salt 3 tablespoons shortening ya pound maple sugar 3 teaspoons CALUMET Baking Powder

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