Recipe - Buttery Scones

judy garnett pjxg05a
2 cup Allpurpose flour
2 tablespoon Sugar
1 tablespoon Baking powder
One fourth teaspoon Salt
One half cup Veg. shortening
One half cup Currants
1 Egg; beaten
One half Halfandhalf
Extra flour for kneading

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 1015
times. Roll dough into a 2inch thick round. Cut into 12 wedges. Bake at
425 deg. on ungreased baking sheet 1520 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 MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 5, 1998