CURRANT DROP SCONES
"One lazy Sunday afternoon when I had a craving for a good biscuit or scone, I came across this recipe in an old cookbook," notes Lois Smyth of Pincher Creek, Alberta. "The scones have become a favorite in our home because they're so quick and easy to prepare. Serve them warm," she adds.
Provided by Taste of Home
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. Fold in currants. Stir in buttermilk just until moistened., Drop by tablespoonfuls 1 in. apart onto greased baking sheets; sprinkle with additional sugar. Bake at 400° for 12-15 minutes or until the edges are golden brown. Serve warm.
Nutrition Facts : Calories 167 calories, Fat 7g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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