Breads
Raspberry-Cornmeal Scones
Ingredients
- 1¼ cup sifted flour
- 3 tsp baking powder
- ½ tsp salt
- 2 tbsp sugar
- ¾ cup yellow corn-meal
- ⅓ cup shortening
- 1 egg
- 5 tbsp 4 to 6 tablespoons milk
- 1 tbsp melted margarine or butter
- 4 tbsp raspberry preserves
Method
- Prep and mix dry ingredients: Preheat your oven to 425°F (218°C). In a large mixing bowl, thoroughly combine the 1 1/4 cups sifted flour, 3/4 cup yellow cornmeal, 2 tablespoons sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in the shortening: Add the 1/3 cup shortening to the dry mix. Using a pastry blender, two knives, or your fingertips, cut it into the flour mixture until it looks like coarse crumbs or small peas.
- Add wet ingredients: In a separate small bowl, beat the egg, then whisk in 4 tablespoons of the milk. Pour into the dry crumbs and stir gently with a fork until the flour is just moistened and a soft dough forms. If it's too dry to hold together, add the remaining 1 to 2 tablespoons of milk. Do not overmix.
- Shape, fill, and cut: Turn the dough out onto a lightly floured surface and knead gently 4 to 5 times, just until it holds together. Roll or pat into a large rectangle about 1/4-inch thick. Spread the 4 tablespoons raspberry preserves over one half, then fold the empty half over the jam to make a sandwich layer. Pat the edges to seal, then cut into triangles or squares.
- Bake to golden perfection: Transfer the scones to a baking sheet and brush the tops with the 1 tablespoon melted margarine or butter. Bake for 12 to 15 minutes, until the edges turn golden brown. Serve warm.
Notes
The original card was cut off after 'cut in shortening, blending'; the full method (mixing, the fold-and-fill jam layer, oven temperature and time) was clarified from the original recipe.
Original card
The recipe above was transcribed from this scan of Vera’s original card.