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Scones, Rich (D, TNT)
Source: The Cape Breton Pictorial Cookbook (LeVert)
Yield: 1 dozen scones

2 cups (500ml) flour
4 tsp. (20ml) baking powder
1/4 cup (50ml) sugar
1 tsp. (5ml) salt
1/2 cup (125ml) butter or shortening
1/2 cup (125ml) currants or raisins
1/2 cup (125ml) milk
2 eggs

Measure flour in a bowl. Add baking powder, sugar, and salt. Work butter or shortening into flour mixture until it resembles coarse meal. Add currants or raisins.

Combine eggs and milk. Stir into flour mixture and mix until well moistened. Turn out on a lightly floured surface and knead 20 times.

Shape dough into a circle 1/2" (1.25cm) thick. Brush with milk and sprinkle with sugar. (I take these to be extra insignificant amounts). Cut into 12 pie-shaped wedges and place on greased baking sheet.

Bake 425°F (220°C) oven for 12 to 15 minutes. Serve hot with butter and preserves.

Posted by Sylvia Allen, Z'L

Nutritional Info Per Serving: N/A