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Buttery Scones



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Buttery Scones

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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)

Ingredients:

-judy garnett pjxg05a
2 c All-purpose flour
2 tb Sugar
1 tb Baking powder
1/4 ts Salt
1/2 c Veg. shortening
1/2 c Currants
1 Egg; beaten
1/2 Half-and-half
Extra flour for kneading

Serves:

12 Servings

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