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Currant Scone Mix

 Currant Scone Mix
"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."
16 ServingsPrep: 15 min. Bake: 20 min.


  • 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.

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Currant Scone Mix (continued)

Nutritional Facts: 1 serving (1 each) equals 281 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 204 mg sodium, 44 g carbohydrate, 2 g fiber, 6 g protein.