Recipe by PrimQuilter
This is my favorite scone recipe. It comes from the cookbook, Delicious British Edibles, 1985.
Top Review by kristynrae
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?
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons lard
- 1⁄2 cup sugar
- 1⁄4-1⁄2 cup currants or 1⁄4-1⁄2 cup plumped raisins
- 1⁄4 cup milk (enough to make a stiff dough)
Directions See How It's Made
- In a large bowl, sift flour, baking powder and salt.
- Thoroughly mix in lard with your fingers.
- Add sugar and currants, mixing well.
- Stir in enough milk to form a stiff dough.
- Preheat oven to 425 degrees.
- On a lightly floured surface roll dough out until it is 3/4" thick.
- Cut into 2" circles.
- Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
- Serve while still warm with butter, jam and real whipped cream.