Buttery Scones Recipe

• 2 c. All-purpose flour
• 2 Tbsp. Sugar
• 1 Tbsp. Baking pwdr
• 1/4 tsp Salt
• 1/2 c. Veg. shortening
• 1/2 c. Currants
• 1 x Egg, beaten
• 1/2 x Half-and-half Extra flour for kneading

1. Sift together dry ingredients.
2. Using pastry blender cut the shortening into dry ingredients till mix resembles coarse cornmeal.
3. Stir in currants.
4. Make a well in center of mix and add in, all at once, the mix of egg and cream.
5. Stir with fork till dough follows fork.
6. Form dough into a ball and put on lighly floured surface.
7. Knead LIGHTLY with fingertips 10-15 times.
8. Roll dough into a 2-inch thick round.
9. Cut into 12 wedges.
10. Bake at 425 deg.
11. on ungreased baking sheet 15-20 min or possibly till golden brown.
12. NOTE: For
13. Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar.

allpurpose, sugar, baking pwdr, salt, shortening, currants, egg

Taken from cookeatshare.com/recipes/buttery-scones-96595 (may not work)