Title: Swedish scones
 Categories: Breads, Ethnic
      Yield: 12 Servings
 
           -Diana Lewis-VGWN37A
      1 pk Yeast
      1 c  Milk
      3    Eggs
      4 c  Flour
      5 tb Butter
      1 ts Salt
    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