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10 to 12 scones 2 cups sifted enriched
1 egg yolk
% to '/ cup milk
1 egg white
2 tablespoons sugar
self-rising flour / cup sugar '/, cup shortening 1 egg Sift together (lour and ' i cup sugar into mixing bowl. Cut in shortening until mixture resembles coarse crumbs. I5eat egg and egg yolk together; blend in ' ( clip ndlk. Add liquid all at once to flour mixture, stirring until flour is moistened. If necessary, blend in more milk to make a soft dough. Turn out onto lightly floured board or pastry cloth and knead gently liO seconds. Place on ungreased baking sheet; roll out to circle 'j-inch thick, f'ut into 10 or 12 pie-shaped wedges. Beat egg white until frothy; brush over top of dough. Sprinkle with 2 tablespoonfuls sugar. Bake in preheated 12b oven 12 to lb minutes, or until golden brown.
TRIPLETT’S MU-LING CO.
CULPEPER. VA.
54.5%