| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
|
|
-judy garnett pjxg05a |
| 2 |
c |
All-purpose flour |
| 2 |
tb |
Sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Veg. shortening |
| 1/2 |
c |
Currants |
| 1 |
|
Egg; beaten |
| 1/2 |
|
Half-and-half |
|
|
Extra flour for kneading |
INSTRUCTIONS
Sift together dry ingredients. Using pastry blender cut the shortening into
dry ingredients until mixture resembles coarse cornmeal. Stir in currants.
Make a well in center of mixture and add, all at once, the mixture of egg
and cream. Stir with fork until dough follows fork. Form dough into a ball
and put on lighly floured surface. Knead LIGHTLY with fingertips 10-15
times. Roll dough into a 2-inch thick round. Cut into 12 wedges. Bake at
425 deg. on ungreased baking sheet 15-20 minutes or until golden. NOTE: For
Sugared Scones: Omit currants, and before baking brush top with melted
butter and sprinkle with sugar. Source: The Stenciled Strawberry (Albany,
NY Junior League)
MC formatted/busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Apr 5, 1998
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“He who kneels before God can stand before anyone.”