Recipe: Gold Label Exposition Scones (1930's)

GOLD LABEL EXPOSITION SCONES

3 cups flour (12 oz.)
3 level teaspoons baking powder
3 level tablespoons sugar (1 1/2 oz.)
4 level tablespoons shortening (fat) (2 oz.)
1/2 teaspoon salt
1/2 cup small seedless raisins
1 cup milk (about)
Butter and jam (for serving)

Sift together three times the flour, baking powder, salt and sugar; work in the shortening; add the raisins. Mix to a biscuit-like dough using just sufficient milk. Knead lightly. Divide into three equal portions.

Roll each into circular form 1/2 inch thick. Cut into pie shaped quarters.

Bake in hot oven (450 degrees F) for 15 minutes.

Split open with sharp knife but do not cut way through the hinge back. Butter and fill with jam and close. Serve hot.

From: Recipelink.com
Source: Recipe booklet: Gold Label Recipes, Gold Label Baking Powder, Jaques Mfg. Co., Chicago, 1930's