Currant Scone Mix Recipe

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Currant Scone Mix Recipe
Currant Scone Mix Recipe photo by Taste of Home
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Currant Scone Mix Recipe

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5 1 1
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"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."
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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: 2 batches (6 cups total).
Originally published as Currant Scone Mix in Quick Cooking November/December 2002, p46

Nutritional Facts

1 each: 281 calories, 9g fat (2g saturated fat), 27mg cholesterol, 204mg sodium, 44g carbohydrate (20g sugars, 2g fiber), 6g protein.

  • 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
  1. 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).
  2. 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: 2 batches (6 cups total).
Originally published as Currant Scone Mix in Quick Cooking November/December 2002, p46

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tammycookblogsbooks User ID: 7112115 88933
Reviewed Jun. 6, 2014

"I used raisins when I made this. The raisins are the star of the show. There is a nice hint of cinnamon in each bite. This is a simple, old-fashioned tasting treat. The next batch I make I'm going to use chocolate chips instead of currants or raisins."

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