Sift two rounded teaspoonfuls of Cleveland's Baking Powder and a teaspoonful of salt twice with a scant quart of flour into a bowl. Chop into this a tablespoonful of butter and one of cot-tolene. Wet with a pint of rich milk (unskimmed), not touching with your hands. Roll out into a sheet, not more than a quarter of an inch thick, cut into rounds with a biscuit-cutter, bake quickly, and while hot tear each open to slip a bit of butter within it. Eat hot.

The dough should be very soft and the scones lightly browned. If crisped they become bis-cuit (twice cooked).