Delicious English Scones

A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).

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A historical recipe

Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Four cups of sifted flour, Two tablespoons of baking powder, Two level tablespoons of sugar, One-half teaspoon of salt.
Rub between the hands to thoroughly mix and then rub into the flour five level tablespoonfuls of shortening.
Now beat up an egg and then add one-half of the beaten egg to one and one-fourth cups of milk.
Beat to mix.
Use this to make a soft dough.
Turn on a lightly floured baking board and knead for three minutes.
Now divide into five pieces and mould each piece round like a saucer, and cut each way, making four wedge-shaped pieces;
place on a well-greased baking sheet and brush with the remaining half of the egg, and bake in a hot oven for fifteen minutes.