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 TimePrep/Total Time: 30 min.
Makesabout 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 Facts1 each: 167 calories, 7g fat (2g saturated fat), 0 cholesterol, 153mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 2g protein.
Originally published as Currant Drop Scones in Quick Cooking November/December 2003
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