Rich Scones

"This is my favorite scone recipe. It comes from the cookbook, Delicious British Edibles, 1985."
 
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Ready In:
30mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • In a large bowl, sift flour, baking powder and salt.
  • Thoroughly mix in lard with your fingers.
  • Add sugar and currants, mixing well.
  • Stir in enough milk to form a stiff dough.
  • Preheat oven to 425 degrees.
  • On a lightly floured surface roll dough out until it is 3/4" thick.
  • Cut into 2" circles.
  • Place on a greased cookie sheet and bake in middle of oven for about 10 minutes or until tops are light golden.
  • Serve while still warm with butter, jam and real whipped cream.

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Reviews

  1. These are great! I have a child with an egg allergy so I am always looking for egg free baked goods and these were fantastic. I have made them 3 times. Instead of using raisins I have substituted frozen mixed berries, or chopped almonds with a little almond extract and they were delicious. I also used butter instead of lard as I wasn't sure what that was?
     
  2. These were REALLY good. I had a little problem with the dough -- baking is not my strong point -- but the scones came out great and I enjoyed them with butter and strawberry preserves. Thanks PrimQuilter for the recipe. Made for FALL 2008 PAC.
     
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Tweaks

  1. These are great! I have a child with an egg allergy so I am always looking for egg free baked goods and these were fantastic. I have made them 3 times. Instead of using raisins I have substituted frozen mixed berries, or chopped almonds with a little almond extract and they were delicious. I also used butter instead of lard as I wasn't sure what that was?
     

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