Currant Drop Scones
Quick Cooking
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"One lazy Sunday afternoon when I had a craving for a good biscuit or scone, I came across this recipe in an old cookbook," notes Lois Smyth of Pincher Creek, Alberta. "The scones have become a favorite in our home because they're so quick and easy to prepare. Serve them warm," she adds.
SERVINGS: 30
CATEGORY: Breads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 4 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup shortening
- 1 cup dried currants or raisins
- 1-1/2 cups buttermilk
- Additional sugar
Directions:
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Fold in currants. Stir in buttermilk just until moistened.
Drop by tablespoonfuls 1 in. apart onto greased baking sheets; sprinkle with additional sugar. Bake at 400° for 12-15 minutes or until the edges are golden brown. Serve warm. Yield: about 2-1/2 dozen.