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“This recipe came from my mother-in-law. She got it from a Church cookbook many years ago.”
READY IN:
1hr
YIELD:
12 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine dry ingredients, cut in butter until mixture resembles coarse crumbs. Add buttermilk and currants until just moistened.
  2. On floured surface knead 10 times. Shape into round loaf, cut X in top and bake at 350° for 1 hour, or roll out and cut into scones and bake 20 minutes or so, depending on size.

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