Small Farmer's Journal

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Four-O’Clock-Tea Scones

  • 2 cups sifted flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 4 tsp baking powder
  • 4 tbsp cold shortening
  • 1/2 to 2/3 cup milk
  • 1 egg, well beaten
  • Melted butter
  • Sugar

Sift dry ingredients together and cut in shortening.

Add milk to egg, then add to flour mixture gradually, adding more milk if necessary.

Knead lightly on a floured board.

Roll to 1/2-inch thickness.

Cut into wedges, place on greased baking sheet, brush with melted butter and dredge with sugar.

Bake in hot oven (400 degrees F) 15 minutes.

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