Rich Scones

READY IN: 30mins
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?

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.

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