"The belly rules the mind."--Spanish Proverb

Barber Family Scones Recipe

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This recipe for Barber Family Scones, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sifted flour
2T. sugar
1 tsp. Rumford Baking Powder
1/2 tsp. salt
1/3 c. butte1 egg beaten
1/3 cup milk
1/4 c. currants

Directions:
Directions:
Preheat oven to 425 F. Sift the first four ingredients. Blend in the butter. Chop the currants and add to the mixture. Add the beaten egg and milk to soft dough. Dust a board with flour, and knead dough 15 times. Roll to 1/2 inch thick and cut with a scone cutter. Place on a greased baking sheet, glaze the scones with beaten egg before baking. Bake for 12 minutes or until golden brown.

Personal Notes:
Personal Notes:
Perfect for afternoon tea. From Bridget Barber and daughter, Mary Eileen.

 

 

 

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