Name: Raspberry-Cornmeal Scones
Ingredients: 1.25 cup sifted flour; 3 tsp baking powder; 0.5 tsp salt; 2 tbsp sugar; 0.75 cup yellow corn-meal; 0.33 cup shortening; 1 egg; 5 tbsp 4 to 6 tablespoons milk; 1 tbsp melted margarine or butter; 4 tbsp raspberry preserves

Breads

10 ingredients

Transcription in progress. This card was hard to read on the original scan, so some details are not yet captured. See the source scan below.

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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

Sift the flour, baking powder, salt and sugar together. Add the yellow cornmeal and mix well. Cut in the shortening, blending until the mixture resembles coarse crumbs.
Beat the egg and combine with the milk; add to the dry ingredients to form a soft dough.
Pat or roll out the dough, cut into scones, brush with the melted margarine or butter, and top each with raspberry preserves. Bake in a hot oven until golden.

Notes

The card is cut off after 'cut in shortening, blending'; the remaining method (mixing, shaping, oven temperature and time) is reconstructed as a standard scone method and should be verified against the original.

Original card

The recipe above was transcribed from this scan of Vera’s original card.