Name: Honey and Currant Scones
Ingredients: 4 lb Dry scone mix; 12 oz Honey; Milk; 8 oz Currants; 3 tb Grated orange peel; 2 ts Ground nutmeg; Egg wash

The person who refuses to compromise under any and every circumstance is obstinate, unreasonable, and selfish. That sort of strong-willed inflexibility is sinful and has been the ruin of many relationships and organizations. But when it comes to matters of principle – moral and ethical foundations, biblical absolutes, the axioms of God’s Word, God’s clear commands, and the truthfulness of God Himself- it is never right to compromise.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads, Relishes/pr	48	Servings

INGREDIENTS

4	lb	Dry scone mix
12	oz	Honey
		Milk
8	oz	Currants
3	tb	Grated orange peel
2	ts	Ground nutmeg
		Egg wash

INSTRUCTIONS

Method: Follow package instructions to prepare scone dough. Combine and mix
honey with milk as substitute for liquid requirement. Add currants, orange
peel and nutmeg to scone mix. Stir honey mixture into dry mixture to form
soft dough. Turn onto floured board and knead lightly.
Divide dough in half. Roll into two rectangles 8x30-inches, 1/2-inch thick.
Cut each rectangle lengthwise down the center then into six crosswise
squares. Cut each square into two triangles. Place on greased sheet pans
and brush with egg wash. Bake in 400[F oven 12-15 minutes or until golden
brown.
Posted to MM-Recipes Digest  by pat-mitchell@juno.com (Pat Mitchell) on Aug
8, 1998, converted by MM_Buster v2.0l.

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