RecipeReview Taste of Home Currant Scone Mix

photo by tammycookblogsbooks
I used raisins when I made this. The raisins are the star of the show. There is a nice hint of cinnamon in each bite. This is a simple, old-fashioned tasting treat. The next batch I make I'm going to use chocolate chips instead of currants or raisins.

Currant Scone Mix
4 cups 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
1 egg, lightly beaten
1/2 cup water

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).

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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:) Happy to be a Taste of Home Volunteer Field Editor

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