Scones2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 4 | teaspoons | Double-acting baking powder |
| ½ | tablespoon | Salt |
| 2 | tablespoons | Sugar |
| ½ | cup | Vegetable shortening |
| ⅔ | cup | Milk |
| 1 | large | Egg; reserve 1 tsp. white |
| ½ | cup | Currants |
Directions
Sift dry ingredients together. Cut shortening into dry ingredients until mixture is crumbly. Beat egg and milk together. Stir quickly into dry ingredients. Stir in currants. Pat out into a round ½" thick and cut into wedges.
Place on greased cookie sheet. Beat reserved egg white lightly with ½ teaspoon water. Brush on top of scones and sprinkle with additional sugar.
Bake at 450 degrees for 12 to 15 minutes.
Recipe by: Elizabeth Powell
Posted to Bakery-Shoppe Digest V1 #222 by Nancy Pallotta <nancee@...> on Sep 06, 1997