Buttery scones

Yield: 12 Servings

Measure Ingredient
-judy garnett pjxg05a
2 cups All-purpose flour
2 tablespoons Sugar
1 tablespoon Baking powder
¼ teaspoon Salt
½ cup Veg. shortening
½ cup Currants
1 Egg; beaten
½ Half-and-half
Extra flour for kneading

Sift together dry ingredients. Using pastry blender cut the shortening into dry ingredients until mixture resembles coarse cornmeal. Stir in currants.

Make a well in center of mixture and add, all at once, the mixture of egg and cream. Stir with fork until dough follows fork. Form dough into a ball and put on lighly floured surface. Knead LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12 wedges. Bake at 425 deg. on ungreased baking sheet 15-20 minutes or until golden. NOTE: For Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar. Source: The Stenciled Strawberry (Albany, NY Junior League)

MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 5, 1998

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