Title: Scones2
Categories: Bread
Yield: 8 Servings

2	c	Flour
4	ts	Double-acting baking powder
1/2	tb	Salt
2	tb	Sugar
1/2	c	Vegetable shortening
2/3	c	Milk
1	lg	Egg; reserve 1 tsp. white
1/2	c	Currants

Sift dry ingredients together. Cut shortening into dry ingredients until mixture is crumbly. Beat egg and milk together. Stir quickly into dry ingredients. Stir in currants. Pat out into a round 1/2" thick and cut into wedges.

Place on greased cookie sheet. Beat reserved egg white lightly with 1/2 teaspoon water. Brush on top of scones and sprinkle with additional sugar.

Bake at 450 degrees for 12 to 15 minutes.

Recipe by: Elizabeth Powell

Posted to Bakery-Shoppe Digest V1 #222 by Nancy Pallotta on Sep 06, 1997

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