Currant Scones

Ingredients:

2 cups  flour
1 tablespoon  sugar
½  teaspoon  salt
1 tablespoon  baking powder
1 teaspoon  cinnamon
¼ cup  margarine or shortening -- cold
1  egg
½ cup  milk - (to 2/3 cup)
½ cup  currants, dark raisins or golden raisins
1 tablespoon  sugar

Into a large bowl, sift flour, sugar, salt and baking powder.  Cut in cold margarine until mixture is crumbly.  Add currants or raisins.

In a small bowl, beat egg and milk.  Add to flour mixture, stirring with a fork until soft dough forms.  Do not overmix.  Mixture will be soft.  If too sticky, add 1 tablespoon flour.

Gently knead 4 to 5 times on a lightly floured board.  Form into two balls and flatten on lightly greased cookie sheets.  Brush tops with melted margarine and sprinkle with sugar.

With a sharp knife, score the top of each round into 6 to 8 wedges.  Bake in a 400 degree oven for about 15 minutes.  Cut on scored lines.

This recipe yields 6 to 8 servings.

Variations: • Ginger Spice Scones:  Add 1/2 teaspoon ground ginger in place of cinnamon • Orange Scones:  Add 2 teaspoon grated orange rind to batter

Tip:  If not serving scones right away, wrap well and freeze. 
Warm in microwave oven.  Or wrap i foil and heat at 350 degrees for 5 minutes until warm.

Description: Perfect with tea or coffee anytime, this old favorite is great with breakfast.  They are best served warm."

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