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| RECIPE FOR CURRANT SCONES |
| Title: | Currant Scones | | Category: | Scones | | Rating: |  | Instructions:
Currant Scones2 cups all-purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter
1 (5.33 ounce) can evaporated milk
1 egg
2/3 cup currants
Sugar Preheat oven to 400 degrees F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender, cut in the butter until mixture is crumbly. Stir in currants. Combine milk and egg. Add all at once, stirring until just moistened. On well-floured surface, knead dough gently 5 or 6 times. Press into an 8-inch circle about 1-inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake 15 to 20 minutes, until golden brown. Serve warm.
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