Description

We really wanted scones on a Sunday morning but were out of butter. Found this recipe and the scones turned out great. I did have to add more milk than specified.Just enough to get the dough to stick together but still be dry.
I traded the raisins for zest from one lemon.

Ingredients

2 c. all- purpose flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. lard or vegetable shortening
1/4 c. sugar
1/4 to 1/2 c. currants or raisins
1/4 c. milk or buttermilk

Directions

Preheat oven to 425 degrees. In a large bowl sift flour, baking powder, and salt. Thoroughly mix in lard with your fingers. Then add the sugar and currants. Mix well. Stir in enough milk to form a stiff dough. On a lightly floured surface roll dough out until it is 3/4 inch (1.8 cm) thick. Cut into 2 inch (cm) circles. Place on a greased, floured cookie sheet and bake in the middle of the oven for about 10 minutes or until the tops are light golden brown. Serve warm with butter and jam or whipped cream. Makes 12 to 16 scones.