Oven Scones

2 cakes compressed yeast

2 cups milk, scalded and cooled

1 tablespoon sugar

1 cup sugar

1/3 cup of lard or butter

1 cup raisins

1/2 cup citron

1 egg

6 cups sifted flour

1 level teaspoon salt

Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add three cups of flour and beat well. Cover and let rise in a warm place, free from draft, until light - about one hour. Then add butter and sugar creamed, the egg well beaten, fruit well floured, balance of flour, to make a soft dough, and the salt. Turn on board; knead lightly; form into twelve round cakes; cover and allow them to rise fifteen minutes. Then roll one fourth inch thick; cut across each way nearly through, making an impression of four cakes. Place in well-greased pans; let rise about one hour; or until double in size. Then brush with egg diluted with water. Bake fifteen minutes in a moderate oven.

English Scones

pound flour 3 ounces sugar 2 ounces lard

1/3 cup currants

1 egg

1/2 cup milk

2 teaspoons baking powder

Beat the sugar and lard to a cream; add the egg, then the milk and flour sifted with the baking powder. Have the currants well washed and drained and mix them in before all the flour is added. Make a soft dough; roll out and cut like tea biscuits. Bake in a quick oven.