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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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You can make a wonderful present of this mix, assures Delores Hill from Helena, Montana. I pack it in a decorative container along with the recipe for making the scones. I also include a few tea towels. Ingredients:
4 cups king arthur unbleached all-purpose flour |
2/3 cup sugar |
1/2 cup nonfat dry milk powder |
4 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
2/3 cup shortening |
1-1/2 cups dried currants or raisins |
additional ingredients (for each batch): |
1 egg, lightly beaten |
1/2 cup water |
Directions:
1. 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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