Recipe by Lumberjackie
(Note: recipe has been corrected - please use 1 cup of milk, not 2) These scones are lighter than many and easy to make. They tend to dry out after the first day, so store any left-overs in an airtight container. Over the years, my dad has made many variations on this recipe, substituting the currents with dried cranberries or dried strawberries and often adding lemon or orange zest. They're also great plain, if you're not a fan of dried fruit. I eat mine warm with butter and honey.
- 1 tablespoon vinegar
- 1 cup milk
- 2 cups unsifted all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄3 cup shortening
- 1⁄2 cup seedless raisins (optional) or 1⁄2 cup currants (optional)
- 1 egg yolks, beaten or 2 -3 tablespoons milk
Directions See How It's Made
- Preheat the oven to 450 F (230 C).
- Stir the vinegar into the milk, and set aside.
- Combine the flour, sugar, salt, and baking soda in a mixing bowl, and stir well to blend. Cut in the shortening unti lthe mixture resembles coarse crumbs. Stir in the raisins, currents, or other dried fruit.
- Add the milk mixture to the dry ingredients alla t once and stir it with a fork until all ingredients are moistened.
- Turn the mixture onto a lightly floured board and knead it gently about 20 times.
- Place the dough on an ungreased cookie sheet. Pat or roll the dough out to a 1/2 inch (12 mm) thick circle. Cut into 8 wedges but do not separate.
- Brush the unbaked scones with the egg yolk or extra milk and sprinkle sugar on top.
- Bake in the preheated oven for 12-15 minutes or until done.