Fresh Berry Scones
Currant Scones recipe
Yield
12 servingsPrep
20 minCook
15 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | cup |
milk
|
|
| ⅛ | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | tablespoons |
vegetable shortening
|
|
| 1 | cup |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
sugar
|
|
| 237 | ml |
milk
|
|
| 0.6 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 23 | ml |
vegetable shortening
|
|
| 118 | ml |
blueberries
|
|
Directions
Sift flour, baking powder, salt, and sugar.
Cut in shortening with fingers.
Add berries and soda to mix and stir into flour mixture with a fork.
Turn out onto a floured board. Knead slightly and pat or roll into ½ inch thickness.
Cut into triangles or circles. Bake these on an ungreased griddle over medium heat.
As one side becomes brown, turn and brown the other side, then turn each scone slightly on edge and place on side of griddle to the "fire".
Turn until all edges are slightly browned.
The firing will cook the scones through from all sides so there will be no raw dough in the center.
Split and serve with butter, or fill with such as ham or cream cheese.
