171.—Currant or Milk Scones.
6 lbs. of flour, 6 ozs. of lard, 6 ozs. of sugar, 3 ozs. of cream of tartar, 1½ oz. soda, 1 lb. of currants, 1 oz. of salt; buttermilk to dough. Mix as above. Weigh off at 11 ozs. for 2d., mould, pin out and cut in four; put on flat clean tins; wash with egg on top. Bake in a sound oven.