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Ingredients
- 3 cups flour
- 1/2 ts baking powder
- 1/4 ts salt
- 1/2 ts cream of tartar
- 1 cup sugar
- 1 cup crisco
- 2 eggs (slightly beaten)
- 1/2 cup cream
- 1/2 ts vanilla
- optional- 1/2 box currants
Details
Servings 12
Preparation
Step 1
Preheat oven 375*
1. Stir together the flour, bk powder, salt, cr. of tartar and sugar.
2. With a pastry cutter (or two butter knives), cut crisco into dry ingredients, don't over mix.
*if using currants, add at this time*
3. In sm bowl, whisk together eggs, cream and vanilla.
4. Slowly add to dry ingredients. Mix until combined, with hands if necessary, DON'T OVER MIX. The scones will become tough if you mix too much.
5. Working with half of the dough at a time, place dough on floured work surface, knead slightly to make the dough workable. Roll out to a thickness of 3/4"- 1", cut into triangles with a knife, or use a biscuit cutter. Place on cookie sheet on in scone pan, sprinkle tops w/ sugar.
6. Bake for 12-15 minutes, until slightly brown.
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