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Title : Swedish scones Categories : Breads, ethnic Servings : 12
-Diana Lewis-VGWN37A 4 c Flour 1 pk Yeast 5 tb Butter 1 c Milk 1 ts Salt 3 Eggs 1/2 c Sugar
METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover and place in ice box over night. Four hours before baking remove from fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with melted butter. cut into segments like a pie, roll each strip up begining at wide end and roll to point. Place on greased baking sheet, cover and let rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden brown. this is from Grandma's cookbook published in 1920
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