Yield: 1 Servings
|2 cups||All purpose flour; (up to 4)|
|1 tablespoon||Baking powder|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground alspice|
|½ teaspoon||Ground cloves|
|8 tablespoons||Butter; cut into small pieces|
|¼ cup||Currants or dark raisins|
|½ cup||Granulated sugar|
|2 tablespoons||Candied lemon; finely diced|
|⅛ cup||Confectioners sugar|
Preheat oven to 375F. Thoroughly combine flour, baking powder, spices, and salt in a bowl. With fingers, rub pieces of cold butter into flour mixture until fine granules are formed. Add currants or raisins, sugar, and lemon.
Add milk and stir to form a soft dough. Lightly flour a board and turn out dough, kneading it lightly about 10 times. Separate dough into 8 or 10 balls, and place on ungreased cookie sheet. Bake 12 to 15 minutes, or until golden brown. Cool on wire rack. Mix confectioners sugar and milk into a smooth icing. Drizzle icing over each scone. Serves 8 to 10.
NOTES : MAILING LIST 1995
Recipe by: Golden Maple Inn, Walcott Village, Vermont Posted to recipelu-digest Volume 01 Number 440 by ctlindab@... on Jan 3, 1998