Grandma Dora's Apricot Currant Scones
18 to 20 minutes
8 Wedge-Shaped Triangles
2 cups flour
3 tablespoon sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter or margarine (1 stick)
2/3 cup milk
1/4 cup chopped raisins
1/4 cup chopped dried apricots
1 egg, beaten for glaze
Preheat oven to 400 degrees.
Lightly butter a baking sheet.
Combine dry ingredients in a bowl.
Cut butter into small pieces and rub it into the dry ingredients to form a soft crumble.
Stir in fruit.
Add milk, stirring until a very soft dough is formed.
Dump onto a floured and knead once or twice to share a loose ball.
Pat the ball out onto the baking sheet to make an 8-inch circle.
Using a floured knife, cut the circle into eight wedges and wiggle the knife to separate t
he edges and allow air to circulate between them.
Brush tops with a little egg.
Bake 18 to 20 minutes until golden and cooked through like a biscuit
No Nutritional Information Available