Total Time
30mins
Prep 20 mins
Cook 10 mins

This is my favorite scone recipe. It comes from the cookbook, Delicious British Edibles, 1985.

Ingredients Nutrition

Directions

  1. In a large bowl, sift flour, baking powder and salt.
  2. Thoroughly mix in lard with your fingers.
  3. Add sugar and currants, mixing well.
  4. Stir in enough milk to form a stiff dough.
  5. Preheat oven to 425 degrees.
  6. On a lightly floured surface roll dough out until it is 3/4" thick.
  7. Cut into 2" circles.
  8. Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
  9. Serve while still warm with butter, jam and real whipped cream.
Most Helpful

5 5

These are great! I have a child with an egg allergy so I am always looking for egg free baked goods and these were fantastic. I have made them 3 times. Instead of using raisins I have substituted frozen mixed berries, or chopped almonds with a little almond extract and they were delicious. I also used butter instead of lard as I wasn't sure what that was?

5 5

These were REALLY good. I had a little problem with the dough -- baking is not my strong point -- but the scones came out great and I enjoyed them with butter and strawberry preserves. Thanks PrimQuilter for the recipe. Made for FALL 2008 PAC.