Yield: 12 Scones
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| 4 tablespoons | Butter |
| ½ cup | Currents |
| About 5 tbs milk |
Preheat oven to 400 degrees. Grease a baking sheet. Sift flour with baking powder and salt. Cut in butter until mixture resembles coarse cornmeal.
Stir in currants and add enough milk to make a soft dough. Roll out dough on a floured surface to a ½-inch thickness. Cut out 2-inch circles with a biscuit cutter or glass, and place on a baking sheet. Bake for 15 minutes, or until well-risen and lightly browned. Serve hot, sliced crosswise, with butter and jam.
Nutritional info per serving: 135 cal: 3g pro, 21g carb, 4g fat(29%) Source: Miami Herald 3/21/96 Monet's Table by Claire Joyes (Simon and Schuster)
formatted 3/24/96 by Lisa Crawford From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini