Scone Recipe from the Thompson Tea Rooms

While Melody was home at Christmas time she used my classic scone recipe to make scones for breakfast one morning. As usually happens, hers were better than mine have ever been--even using the same recipe. She is gifted and talented in the kitchen!

Here is that recipe, in case anyone else wants to give it a shot:

Currant Scones
2 cups of unbleached flour
1/4 cup of sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup margarine or butter
2/3 cups currants (or raisins or dried cranberries)
5.33 oz. can evaporated milk (or measure out 5.33 oz. of buttermilk in a glass measuring cup that shows ounces)
1 egg
Sugar for sprinkling on top

Heat oven to 400 degrees. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender of fork, cut in margarine until mixture is crumbly. Stir in currants. In a separate bowl, mix evaporated milk and egg together; add all at once to dry ingredients, stirring just until moistened.

On well-floured surface, knead dough gently 5 or 6 times. Press into an 8-inch circle, about 1 inch thick; place on an ungreased cookie sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake at 400 degrees for 15-20 minutes or until golden brown. Serve warm with butter, marmalade, raspberry jam and cream, etc.

Have fun and enjoy!!

PS The scones in the picture were made with a round cutter, not cut in wedges ;- ).