Scone mix bundled with tea bags makes a cozy gift!
2 cups Gold Medal all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1 tablespoon poppy seed
1/4 teaspoon salt
1/3 cup butter or margarine
1/3 cup currants
In large bowl, mix flour, baking powder, sugar, poppy seed and salt.
Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs.
Stir in currants.
Place in resealable food-storage plastic bag, glass jar or gift container.
Refrigerate up to 1 week or freeze up to 2 months.
Makes 1 bag mix for 8 scones.
Include these directions on package.
Special Touch: Print easy scone directions on card stock and tie to scone mix with ribbon.
Heat oven to 425 degrees F.
Mix 2 tablespoons lemon juice and 3/4 cup milk; stir into Easy Scone Mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate.
Bake for 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
Nutrition Information: 1 Serving: Calories 235 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat ncg); Cholesterol 20mg; Sodium 310mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars ncg); Protein 4g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 12%; Iron 10%
Exchanges: 1 1/2 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photograph courtesy of Betty Crocker 2007/TM General Mills.
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