Sunrise scones

Yield: 1 Servings

Measure Ingredient
¾ Cup plus 1 t half-and half cream
⅓ cup Currants
1 large Egg beaten
2¼ cup All purpose flour
3 tablespoons Sugar
1 tablespoon Baking powder
½ teaspoon Salt
½ cup Butter,; cut up

Heat oven to 375 F. Grease cookie sheet. Combine ¾ c. cream, currants, and egg in small bowl. Stir flour, sugar, baking powder and salt in large bowl. With pastry blender, cut in butter until mixture resembles fine crumbs. Stir in currant mixture with fork. On floured surface, knead dough lightly 4 or 5 turns (dough will be sticky). Pat dough ¾ inch thick. Cut with floured 1½ inch scalloped cutter and place on prepared cookie sheet. Reroll and cut scraps. Brush tops with 1 tbsp. cream. Bake 18 minutes, until golden. Makes 32.

Calories ps: 80, Total fat: 4g, Sodium: 114 mg, Cholesterol: 17mg Posted to EAT-L Digest 24 Aug 96 Date: Sat, 20 Jan 1996 03:08:40 -0500 From: SusanC2552@...

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