Currant Drop Scones Recipe
- 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
- 1. 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.
- 2. 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.
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.
Reviews for Currant Drop Scones
"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"