• 16servings
  • 35minutes
  • 281calories

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Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 2/3 cup sugar

  3. 1/2 cup nonfat dry milk powder

  4. 4 teaspoons baking powder

  5. 1 teaspoon ground cinnamon

  6. 1/2 teaspoon salt

  7. 2/3 cup shortening

  8. 1-1/2 cups dried currants or raisins

  9. ADDITIONAL INGREDIENTS (for each batch):

  10. 1 egg, lightly beaten

  11. 1/2 cup water

Instructions Jump to Ingredients ↑

  1. Currant Scone Mix Recipe photo by Taste of Home In a large bowl, combine the flour, sugar, milk powder, baking powder, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add currants. Store in an airtight container in a cool dry place for up to 6 months. Yield: 2 batches (6 cups total).

  2. To prepare scones: In a large bowl, combine 3 cups mix, egg and water until moistened. Turn onto a lightly floured surface; knead 5-6 times. Transfer to a greased baking sheet and pat into a 9-in. circle. Cut into eight wedges (do not separate). Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones per batch.


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