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Cream Scones

The following recipe was transcribed ver batim from 

The Chicago Record-Herald

Chicago, Illinois

September 13, 1913

Two cupfuls flour, three teaspoonfuls baking powder, salt, one-fourth cupful butter, two eggs, one-half cupful of cream. Mix as baking powder biscuit, adding the beaten eggs with the cream. A diamond shape is attractive for scones.

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