Recipe - Scones2

2 cup Flour
4 teaspoon Doubleacting baking powder
One half tablespoon Salt
2 tablespoon Sugar
One half cup Vegetable shortening
2/3 cup Milk
1 lg Egg; reserve 1 tsp. white
One half cup Currants

Sift dry ingredients together. Cut shortening into dry ingredients until
mixture is crumbly. Beat egg and milk together. Stir quickly into dry
ingredients. Stir in currants. Pat out into a round 1/2" thick and cut into
wedges.

Place on greased cookie sheet. Beat reserved egg white lightly with 1/2
teaspoon water. Brush on top of scones and sprinkle with additional sugar.

Bake at 450 degrees for 12 to 15 minutes.

Recipe by: Elizabeth Powell

Posted to BakeryShoppe Digest V1 #222 by Nancy Pallotta
nancee@neo.lrun.com on Sep 06, 1997