Scotch Scones

Ingredients

• 4 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• butter size of an egg
• 1 cup sugar
• 2 eggs, barely breaking eggs with knife
• pour enough sweet milk to mix soft

Method

1. 1

   Mix flour, baking powder, salt, and butter.

2. 2

   Make a hole in flour and put in sugar and eggs, barely breaking eggs with knife, pour enough sweet milk to mix soft.

3. 3

   Rub egg over top of scones before putting in oven.

4. 4

   Bake very quick.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 68. The excerpt below is the record exactly as published.

, 1 teaspoon salt, 1 compressed yeast cake, dissolved in cup of warm water. Let rise }4 'hr.; then knead 15 minutes; let rise again; roll and cut and butter; let rise and bake. This will make 40. — Mrs. Joseph Dunlop, Bartlett, 111. SQUASH ROLLS.— To 1 cup boiled and sifted squash add 1 beaten egg, 2 tablespoons sugar. 2 cups sour milk, in which dis- solve 1 teaspoon soda. ^/^ teaspoon salt and sifted flour to make a stiff batter. Bake in well-greased roll-pans in quick oven. — Mrs. Alex. Drexel, Park Ridge, 111. STUFFED ROLLS.— Cut fresh rolls in two lengthwise, scoop out most of the soft part. Mix well 1 teaspoon of butter, 1 dessert- spoon potted ha'm> I/2 hard-boiled egg, chopped fine, 1 radish, sliced COOK COUNTY COOK BOOK 105 thin, 2 leaves of lettuce cut up small. Spread this on both sides of the rolls and close. Serve on a napkin. — Mrs. C. J. Jeffries, Winnetka, 111. TEA ROLLS. — 2 qts. flour, into which rub 1 large tablespoon lard, 1 pt. cold boiled milk, % cup sugar, J^ yeast cake; make a hole in flour, pour in the liquid and let rise over night; knead in morning and let rise until noon, then knead and roll out, cut with round cake cutter, butter half, turn other half over on to it, and let rise until tea time. Bake 25 minutes in quick oven. — Mrs. Jennie Case, Franklin, 111, RUSKS RUSKS. — Take 1 qt. bread dough; when ready to mould into loaves add ^ of an egg, beaten thoroughly, butter or lard size of an egg, yi cup of sugar, mixed well; add flour to mould until stiff and smooth; roll to J^ inch thickness; cut out with fciscuit cutter, butter, and fold over J^, let them rise and bake in a quick oven. — Airs. Conklin, 914 N. Sth Ave., Maywood, 111. SALLY LUNN.— Scald 1 pt. of milk, when cool add Yz cup of cottolene, 1 tablesp6on of sugar, 1 teaspoon of salt, and J4 cup of yeast or ^ cake of comnpressed yeast. Beat thoroughly and set to rise over night. In the morning dissolve 2 teaspoons of soda in a spoon of water, stir it in the batter with 4 welf-beaten eggs. Turn all into a well-greased cake dish to rise again. Bake about 45 minutes, and serve warm from the oven. — ^Mrs. T. L. Gillette, Win- netka, 111. SCOTCH BANNOCK— Mix dry 2 heaping cups oatmeal, 1 cup flour, 1 teaspoon soda, small J^ cup sugar; mix with 1 cup sour cream. — Mrs. William Westlake, Wheeling, 111. SCOTCH SCONES.— 4 cups flour, 3 teaspoons baking pow- der, or ^^ teaspoon soda and 2 teaspoons cream of tartar, J/2 tea- spoon salt, mix in flour and butter size of an egg. Make a hole in flour and put in 1 cup sugar and 2 eggs, barely breaking eggs with knife, pour enough sweet milk to mix soft, rub egg over top of scones before putting in oven. Bake very quick. — Mrs. Andrew Anderson, Kenilworth, 111. 106 BREAD VARIATION I. — Mix and" sift together 2 cups flour, 4 level teaspoons baking powder, ^ teaspoon salt, 2 teaspoons sugar, and J/^ cup sweet cream; rub 1 tablespoon of butter with the tips of the fingers, add the eggs, well beaten, and the cream. Toss on a floured board, pat with the rolling-pin and lightly roll it. Bake to a delicate brown. — ^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. VARIATION II. — Sift 2 cups flour, 2 heaping teaspoons bak- ing powder, 1 level teaspoon salt, into a mixing bowl, rub in thor- oughly 2 tablespoons butter or lard, wet with sweet milk to make a soft dough, divide into 4 pieces and roll each piece out until about % inch thick, bake in griddle on top of stove to a delicate brown on either side. — ^Mrs. John Barber, Mayfair, 111. GRAHAM SCONES.— 1 cup white flour, 2 teaspoons baking powder,

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