"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.
- 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
- 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.
Originally published as Currant Drop Scones in Quick Cooking November/December 2003, p62
Reviews for Currant Drop Scones
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 17, 2008
"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"