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English Scones

Demonstrated by: Julia E. McCullen, (recipe from James M. Inhofe, U.S. Senator - Oklahoma).
Pau Hana Tea - March 1, 2001.



English Scones

  • 2 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup shortening
  • 1 cup buttermilk
  • 1/4 cup currants


Preheat electric oven to 450°F. Sift flour, sugar, salt, baking powder, and baking soda into a mixing bowl. Cut in shortening until mixture is the consistency of coarse crumbs. Add buttermilk and currants; form into a ball. On a floured board, knead dough for 1 minute. Roll to 3/4-inch thickness and cut into 2-inch rounds. Place rounds on ungreased baking sheets and bake for 12 to 15 minutes. Serve with Mock Devonshire Cream. Makes 12 to 15 scones.


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