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Basic Scones 10 to 12 scones 1 egg yolk '/, to Vi cup milk 1 egg white 2 tablespoons sugar 2 cups sifted enriched self-rising flour % cup sugar '/} cup shortening 1 egg Sift together Hour imd '4 cup sugar into mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Heat egg and egg yolk together; blend in '4 cup milk. 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 flO seconds. Place on ungreased becking sheet; roll out to circ le '^-inch thick. Cut into 10 or 12 pie-shaped wedges. Beat egg white until frothy; brush over top of dough. Sprinkle with 2 tablespoonfuls sugar. Hake in preheated T2.V oven 12 to 13 minutes, or until golden brown.
TRIPLETT’S MILLING CO.
CULPEPER, VA.
55.4%