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Currant Scone Mix Recipe

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"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."

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16 Servings
Prep: 15 min. Bake: 20 min.

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. Yield: 2 batches (6 cups total).
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° for 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones per batch.

Nutrition Facts: 1 serving (1 each) equals 281 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 204 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein.

Currant Scone Mix published in Quick Cooking November/December 2002, p46

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