Buttery Scones Recipe

1. 1

   Sift together dry ingredients.

2. 2

   Using pastry blender cut the shortening into dry ingredients till mix resembles coarse cornmeal.

3. 3

   Stir in currants.

4. 4

   Make a well in center of mix and add in, all at once, the mix of egg and cream.

5. 5

   Stir with fork till dough follows fork.

6. 6

   Form dough into a ball and put on lighly floured surface.

7. 7

   Knead LIGHTLY with fingertips 10-15 times.

8. 8

   Roll dough into a 2-inch thick round.

9. 9

   Cut into 12 wedges.

10. 10

    Bake at 425 deg.

11. 11

    on ungreased baking sheet 15-20 min or possibly till golden brown.

12. 12

    NOTE: For

13. 13

    Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar.

* Per serving · 4 servings · Values may vary.

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