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Currant Scone Mix

By: Delores Hill

"'You can make a wonderful present of this mix,' assures Delores Hill from Helena, Montana. 'I pack it in a decorative container along with the recipe for making the scones. I also include a few tea towels.'"

Rate/Review | Read Reviews (13)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

4 cups all-purpose flour
2/3 cup sugar
1/2 cup nonfat dry milk powder
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup shortening
1 1/2 cups dried currants or raisins
ADDITIONAL INGREDIENTS (for each batch):
1 egg, lightly beaten
1/2 cup water

Directions

In a large bowl, combine the flour, sugar, milk powder, baking powder, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add currants. Store in an airtight container in a cool dry place for up to 6 months.

Footnotes

To prepare scones: In a large bowl combine 3 cups mix, egg and water until moistened. Turn onto a lightly floured surface; knead 5-6 times. Transfer to a greased baking sheet and pat into a 9-in. circle. Cut into eight wedges (do not separate). Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones.