| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 4 |
ts |
Double-acting baking powder |
| 1/2 |
tb |
Salt |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Vegetable shortening |
| 2/3 |
c |
Milk |
| 1 |
lg |
Egg; reserve 1 tsp. white |
| 1/2 |
c |
Currants |
INSTRUCTIONS
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
Posted to Bakery-Shoppe Digest V1 #222 by Nancy Pallotta
<nancee@neo.lrun.com> on Sep 06, 1997
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