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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 2-1/2 dozen


  • 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.
Nutrition Facts
1 each: 167 calories, 7g fat (2g saturated fat), 0 cholesterol, 153mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 2g protein.
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  • lisakostelecky
    Feb 17, 2008

    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