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Scones Recipe

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

Contributor:  
Contributor:  
Jimmy O'Neil

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. currants chopped or raisins/craisins whole
2 T water
3 c. low fate baking mix (ie Bisquick)
5 T sugar - divided
1/2 tsp ground cinnamon
2 T butter (chilled and cut into small pieces0
2/3 c. fat free 1/2&1/2
2 T semi sweet mini choc chip or butterscotch or cinnamon chips
1 large egg- separated
1 T 1/2 & 1/2
1 c. Confectioner's sugar
1-1/2 tsp water

Directions:
Directions:
Preheat oven to 400. Combine baking mix, 1/2 c confectioner's sugar and cinnamon in large bowl. Cut in butter with 2 knives until resembles course meal. Add raisins, 2/3 c. 1/2&1/2, chips and egg white. Stir until moist. Drop dough by 1/4 cupfuls onto foil lined baking sheet. Place pan in freezer for 5 mins. Combine egg yolk and 1 T of 1/2&1/2. Brush over tops and sprinkle with remaining 1 T of sugar.
Bake at 400 for 12 mins or until golden brown. cool on wire rack. Combine confectioner's sugar and 1/1/2 tsp water. Drizzle over scones.

Number Of Servings:
Number Of Servings:
12

 

 

 

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