| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breads | 12 | Scones | |
INGREDIENTS
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 4 | tb | Butter |
| 1/2 | c | Currents |
| About 5 tbs milk |
INSTRUCTIONS
Preheat oven to 400 degrees. Grease a baking sheet. Sift flour with baking powder and salt. Cut in butter until mixture resembles coarse cornmeal. Stir in currants and add enough milk to make a soft dough. Roll out dough on a floured surface to a 1/2-inch thickness. Cut out 2-inch circles with a biscuit cutter or glass, and place on a baking sheet. Bake for 15 minutes, or until well-risen and lightly browned. Serve hot, sliced crosswise, with butter and jam. Nutritional info per serving: 135 cal: 3g pro, 21g carb, 4g fat(29%) Source: Miami Herald 3/21/96 Monet's Table by Claire Joyes (Simon and Schuster) formatted 3/24/96 by Lisa Crawford From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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