MarriAnne Fedorchak lives across the street from me, and she brought these scones to a Red Hat tea I had at my house. These are dropped, rather than biscuit-shaped or farl (triangular) scones.
Currant Scones
1 c flour
½ c sugar
2 tsp baking powder
3 T butter or margarine
½ c raisins plumped in milk or water (MarriAnne used currants and plumped them in Ameretto.)
1 egg
½ tsp lemon extract
less than ¼ cup milk
sugar to sprinkle on top (optional)
Preheat your oven to 425° F
1. Combine the flour, sugar, and baking powder.
2. Rub in the butter or margarine with your fingertips.
3. Add the raisins, egg, and lemon extract.
4. Add just enough milk to make it soft, but not too sticky.
5. Drop BIG tablespoons of batter onto a greased cookie sheet.
6. Sprinkle the top with sugar if you want a sweet finished scone.
7. Bake for 12 to 15 minutes, depending on size.
MarriAnne says she got 8 small scones from this recipe. She made three batches for the tea.
