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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Barber Family Scones Recipe

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This recipe for Barber Family Scones is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 ºF. 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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