ksul-uasc-mscc227_057

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2 revisions	sfemet at May 08, 2022 09:37 PM	Compared with
Mar 11, 2022 kkatz Jul 20, 2021 Kansas State University Libraries	ksul-uasc-mscc227_057 Cream Scones. 2 cups flour; 4 tsp. baking powder; 2 tsp. sugar; 1/2 tsp. salt; 4 tbsp, butter; 2 eggs; 1/3 cup cream or rich milk. Method: - Mix and sift dry ingredients, then work in the butter with pastry blender, add eggs well beaten, but reserve a small amount of unbeaten egg white, then add cream, toss dough on floured board. Pat out and roll 3/4 inch thick, then cut in squares or triangles. To the reserved egg white add 1 tsp. water and brush over top of squares and over this sprinkle az little sugar. Bake 15 mins. in a hot oven of 450 F.	ksul-uasc-mscc227_057 Cream Scones. 2 cups flour; 4 tsp. baking powder; 2 tsp. sugar; 1/2 tsp. salt; 4 tbsp, butter; 2 eggs; 1/3 cup cream or rich milk. Method: - Mix and sift dry ingredients, then work in the butter with pastry blender, add eggs well beaten, but reserve a small amount of unbeaten egg white, then add cream, toss dough on floured board. Pat out and roll 3/4 inch thick, then cut in squares or triangles. To the reserved egg white add 1 tsp. water and brush over top of squares and over this sprinkle az little sugar. Bake 15 mins. in a hot oven of 450 F.

ksul-uasc-mscc227_057

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ksul-uasc-mscc227_057

ksul-uasc-mscc227_057

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection