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| Scones2 Recipe |
Category: Breads
Rating:
N/A
Servings: 8
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Ingredients
2 cup flour
4 teaspoon double-acting baking powder
1/2 tablespoon salt
2 tablespoon sugar
1/2 cup vegetable shortening
2/3 cup milk
1 large egg; reserve 1 tsp. white
1/2 cup currants
Cooking 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 1/2" thick and cut into wedges.
Place on greased cookie sheet. Beat reserved egg white lightly with 1/2 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
breads
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