"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."
- 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
- 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.
Originally published as Currant Scone Mix in Quick Cooking November/December 2002, p46
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