Currant Drop Scones Recipe

5 1 1
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Currant Drop Scones Recipe

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5 1 1
Publisher Photo
"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.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
30 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Currant Drop Scones in Quick Cooking November/December 2003, p62

Nutritional Facts

1 each: 167 calories, 7g fat (2g saturated fat), 0 cholesterol, 153mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Currant Drop Scones in Quick Cooking November/December 2003, p62

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lisakostelecky User ID: 2778175 130172
Reviewed 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"

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