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Jam and Currant Scones Recipe

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This recipe for Jam and Currant Scones, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Goodrich
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. whole wheat pastry flour
5 tsp. baking powder
1/2 tsp. ground nutmeg
5 T. unsalted butter or substitute
1/4 c. sugar
1/3 c. currants
1/2 c. milk
16 tsp. jam, preserves, fruit spread, or jelly

Directions:
Directions:
Preheat oven to 350 degrees. Lightly coat a baking sheet with oil or cooking spray. In a medium bowl mix the flower, baking powder, and nutmeg. Cut in the butter to form fine crumbs. Stir in the sugar and currants. Mix in enough of the milk to form a stiff dough.
Roll the dough into 16 balls. Place the balls on the prepared baking sheet. Use your thumb to make a deep well in the center of each ball. Smooth out the edges and fill each hole with one teaspoon of the jam.
Bake for 20 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I got this recipe from Rodale Press. These scones are healthy and good.

 

 

 

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