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Listed in: VINTAGE - FLEISHMANN'S YEAST / Desserts, Rusks and Rings
These scones—buttered while piping hot and served with preserves or fresh honey—are the top-notch of deliciousness.
2 cakes Fleischmann's Yeast
2 cups milk, scalded and cooled
1 tablespoonful sugar
1 cup sugar
1/3 cup lard or butter
1 egg
1 cup raisins
1/2 cup citron
6-1/2 cups sifted flour
1 teaspoonful salt
Dissolve yeast and one tablespoonful sugar in lukewarm milk, add three cups flour and beat well. Cover and let rise in 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, or enough to make a moderately 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 moderate oven.
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