Recipe: Buttery Scones and Sugared Scones (1980's)

BUTTERY SCONES

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup vegetable shortening
1/2 cup currants
1 egg, beaten
1/2 half-and-half

Sift together dry ingredients. Using pastry blender cut the shortening into dry ingredients until mixture resembles coarse cornmeal. Stir in currants. Make a well in center of mixture and add, all at once, the mixture of egg and cream. Stir with fork until dough follows fork.

Form dough into a ball and put on lightly floured surface. Knead LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12 wedges.

Bake at 425 degrees F on ungreased baking sheet 15-20 minutes or until golden.

VARIATION:

FOR SUGARED SCONES:
Omit currants, and before baking brush top with melted butter and sprinkle with sugar.

Makes 12 scones
Source: The Stenciled Strawberry Cookbook by NY The Junior League of Albany, 1985