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Oven Scones

2 cakes compressed yeast 2 cups milk, scalded and cooled 1 tablespoon sugar 1 cup sugar 1/3 cup of lard or butter 1 cup raisins 1/2 cup citron 1 egg 61/2 cups sifted flour 1 level teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk; add three cups of flour and beat well. Cover and let rise in a warm place, free from draft, until light-about one hour. Then add butter and sugar creamed, the egg well beaten, fruit well floured, balance of flour, to make a soft dough, and the salt. Turn on board; knead lightly; form into twelve round cakes; cover and allow them to rise fifteen minutes. Then roll one fourth inch thick; cut across each way nearly through, making an impression of four cakes. Place in well-greased pans; let rise about one hour, or until double in size. Then brush with egg diluted with water. Bake fifteen minutes in a moderate oven.