Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | All purpose flour; (up to 4) |
| 1 tablespoon | Baking powder |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground alspice |
| ½ teaspoon | Ground cloves |
| ¼ teaspoon | Salt |
| 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 | Milk |
| ⅛ cup | Confectioners sugar |
| ¼ teaspoon | Milk |
ICING
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