Secret Recipes

Currant Scones

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup butter
• 1 (5.33 ounce) can evaporated milk
• 1 egg
• 2/3 cup currants
• sugar

Preheat oven to 400° F.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender, cut in the butter until mixture is crumbly. Stir in currants.

Combine milk and egg. Add all at once, stirring until just moistened. On well-floured surface, knead dough gently 5 or 6 times. Press into an 8-inch circle about 1-inch thick. Place on ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake 15 to 20 minutes, until golden brown.

Serve warm.

Servings:

12 scones