Thursday, May 6, 2010

Currant Scones

1/3 c butter
1 ¾ c flour
3 T sugar
1 T baking powder
½ tsp salt
Combine the above dry ingredients, cut in margarine. Add ½ c currants (or more).
Beat 1 egg and ¼ cup milk together. Add to dry and mix with a fork like pie crust. Add more milk if too dry. Knead together a few times.
Pat out about ½ to ¾ inch thick. Cut into rounds, combine scraps into more rounds. Bake on an ungreased cookie sheet at 400 for 12 minutes until tops are golden.
Only makes 12. Doubles well.

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