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Currant Drop Scones

 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 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.