Currant Scone Mix

• 4 cups all-purpose flour
• 2/3 cup sugar
• 1/2 cup nonfat dry milk powder
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup shortening
• 1-1/2 cups dried currants or raisins
• 1 egg, lightly beaten
• 1/2 cup water

1. In a large bowl, combine the flour, sugar, milk powder, baking powder, cinnamon and salt. Cut in shortening until mixture resembles coarse crumbs. Add currants. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (6 cups total).
2. To prepare scones: In a large bowl, combine 3 cups mix, egg and water until moistened. Turn onto a lightly floured surface; knead 5-6 times. Transfer to a greased
3. and pat into a 9-in. circle. Cut into eight wedges (do not separate). Bake at 400u0b0 for 20-25 minutes or until golden brown. Serve warm.

allpurpose, sugar, nonfat dry milk powder, baking powder, ground cinnamon, salt, shortening, raisins, egg, water

Taken from www.tasteofhome.com/recipes/currant-scone-mix/ (may not work)