Buttery scones
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Buttery scones
Last updated 6/12/2012 1:11:43 AM. Recipe ID 39332. Report a problem with this recipe.
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      Title: Buttery scones
 Categories: Breads
      Yield: 12 Servings
           -judy garnett pjxg05a
      2 c  All-purpose flour
      2 tb Sugar
      1 tb Baking powder
    1/4 ts Salt
    1/2 c  Veg. shortening
    1/2 c  Currants
      1    Egg; beaten
    1/2    Half-and-half
           Extra flour for kneading
  Sift together dry ingredients. Using pastry blender cut the
  shortening into dry ingredients until mixture resembles coarse
  cornmeal. Stir in currants. Make a well in center of mixture and add,
  all at once, the mixture of egg and cream. Stir with fork until dough
  follows fork. Form dough into a ball and put on lighly floured
  surface. Knead LIGHTLY with fingertips 10-15 times. Roll dough into a
  2-inch thick round. Cut into 12 wedges. Bake at 425 deg. on ungreased
  baking sheet 15-20 minutes or until golden. NOTE: For Sugared Scones:
  Omit currants, and before baking brush top with melted butter and
  sprinkle with sugar. Source: The Stenciled Strawberry (Albany, NY
  Junior League)
  MC formatted/busted by Martha Hicks 4/98

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Recipe ID 39332 (Apr 03, 2005)

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