| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Scones, Lois’ | 8 | Servings | |
INGREDIENTS
| 4 | tb | Orange juice |
| 1/2 | c | Currants |
| 3 | c | Flour |
| 5 | tb | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 1/4 | lb | Butter |
| 2/3 | c | Milk |
| 1 | Egg |
INSTRUCTIONS
preheat oven to 375. plump the currants in the orange juice. cut butter into dry ingredients. add the currants, nuts, and juice, and the orange zest if using fresh juice. add milk to dry ingred. stir just until mixed. do not overmix. turn dough onto floured board and form into round about i inch high. cut into 8 wedges and place 1 inch apart on baking sheet stacked on top of another baking sheet. Keeps the bottom from browning too much. bake about 25 minutes.
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”