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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Currant-Cream Scones |
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Serves: 10 Print this Recipe1 3/4 cups flour 3 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup margarine 1 egg beaten 1/2 cup currants 5 tablespoons light cream 1 egg beaten Combine flour, sugar, baking powder, and salt and cut margarine in until mixture resembles fine crumbs. Stir in beaten egg, currants, and just enough light cream so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2-inch thick. Cut dough with round biscuit cutter. Place on ungreased cookie sheet. Brush with beaten egg. Bake at 400 degrees F. until golden, 10 to 12 minutes. Serve hot with Whipped Honey-Orange Spread (recipe in this cookbook). This recipe comes from the Cook'n collection. Try Cook'n for FREE!
English Wigs Currant-Cream Scones Whipped Honey-Orange Spread Challah Braid Potato Wheat Bread Caramel-Nut Bow Knots Yuletide Danish Pastry Cream Filling Almond Filling Streusel Topping Almond Icing Crunchy Onion Loaf Crusty Soup Bowls Granary Bread Pinwheel Bread Lion House Pumpkin Bread Cranberry Nut Loaf Lemon-Glazed Poppy Seed Bread English Batter Buns Lion House Crescent Rolls Honey Butter Hot Orange Rolls Refrigerator Rolls Oatmeal Apple Muffins Whole Wheat Muffins Gold-Rush Muffins Crepes Yorkshire Pudding |
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