Currant Scones

2-1/3 cups Pamela's Baking & Pancake Mix
1/3 cup plus 1 tablespoon sugar
1 teaspoon baking powder
1/2 cup currants
4 tablespoons butter
1 egg, beaten
2/3 cup milk
Optional: 1 tablespoon orange zest

Yield: 10 to 12 scones

Mix the dry ingredients together. Cut in the butter using two knives. Add the milk and beaten egg. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased baking sheet. Bake in a preheated 375° oven for 15-17 minutes.

Variation:

Cranberry Orange Scones: Replace currants with 1/2 cup cranberries, be sure to include 1 tablespoon orange zest.

© 2006 Pamela's Products, Inc.