Recipe by 986567
"You can make a wonderful gift with this mix. I packed it in a decorative container along with the recipe for making the scones. I also include a few tea towels.
Top Review by Brewmiss96
WOW so nice! I made these as christmas gifts. I've always had problems with over-mixing, so I was thrilled when this turned out crumbly and light. I cut the recipe in half and then measured out into quart jars, including the currants. I layered my ingredients for an added visual affect, but next time will mix everything together to crumb the shortening in and then layer with the currants or other dried fruit (raspberries or blueberries). I also sprinkled a little sugar on top of the scone-round before baking, and would probably use a little less baking powder next time, but this recipe is definitely a keeper for me!
- 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 1 1⁄2 cups raisins
ADDITIONAL INGREDIENTS (for each batch)
- 1 egg, lightly beaten
- 1⁄2 cup water
Directions See How It's Made
- 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.
- 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-inch circle. Cut into eight wedges (don not separate). Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.