Buttery scones
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -judy garnett pjxg05a | ||
| 2 | cups | All-purpose flour |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Baking powder |
| ¼ | teaspoon | Salt |
| ½ | cup | Veg. shortening |
| ½ | cup | Currants |
| 1 | Egg; beaten | |
| ½ | Half-and-half | |
| Extra flour for kneading | ||
Directions
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@...> on Apr 5, 1998