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Currant Drop Scones Recipe

"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.

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Currant Drop Scones Recipe

Prep/Total Time: 30 min.

Yield: 30 Servings

15 15 30

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.

Nutritional Facts 1 serving (1 each) equals 167 calories, 7 g fat (2 g saturated fat), trace cholesterol, 153 mg sodium, 24 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Currant Drop Scones in Quick Cooking November/December 2003, p62

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Currant Drop Scones

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(1-1) of 1 reviews

Reviewed on Feb. 17, 2008 by lisakostelecky

this was good with a half cup of wheat flour instead of all white, and 1/2 cup splenda instead of all sugar. We also liked blueberries instead of raisins sometimes