Currant Drop Scones
"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.
30 ServingsPrep/Total Time: 30 min.
- 4 cups King Arthur Unbleached 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.
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.