Currant or Sultana Scones from Classic Scots Cookery by Catherine Brown
Cook’s Tip: Substitute black treacle or golden syrup for the sugar to add more flavour.
Ingredients
- 50 g (2 oz) currants
- 150 ml (5 fl oz) milk
- 1 egg
- 2 tablespoon vegetable oil
- 225 g (8 oz) self-raising flour
- 25 g (1 oz) caster sugar
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