Highland Scones
Description
Lovely fruity scones.
Ingredients
At a glance
Difficulty
Easy
Course
Desserts
Scottish
Makes
About 8-10 wedges
- 1 cup unsifted flour
- 3tbsp sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup shortening
- 1/2 cup quick-cooking oatmeal
- 1/2 cup currants
- 2 eggs
Methods/steps
Preheat the oven to 450°F.
Stir flour, sugar, baking powder and salt in a bowl.
Cut in shortening until mixture is crumbly. Stir in currants and oatmeal.
Beat eggs, add them to the mixture and stir just until moistened.
Turn dough on a floured surface.
Knead lightly about 10 times.
Roll or pat dough into a 7 inch circle. Cut into 8 wedges.
Place on ungreased baking sheet 2 inches apart.
Bake at 450°F about 8 minutes or until golden brown.
Serve warm.
Stir flour, sugar, baking powder and salt in a bowl.
Cut in shortening until mixture is crumbly. Stir in currants and oatmeal.
Beat eggs, add them to the mixture and stir just until moistened.
Turn dough on a floured surface.
Knead lightly about 10 times.
Roll or pat dough into a 7 inch circle. Cut into 8 wedges.
Place on ungreased baking sheet 2 inches apart.
Bake at 450°F about 8 minutes or until golden brown.
Serve warm.
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