Currant or Sultana Scones from Classic Scots Cookery by Catherine Brown

Currant or Sultana Scones from Classic Scots Cookery by Catherine Brown

app.ckbk.com

Cook’s Tip: Substitute black treacle or golden syrup for the sugar to add more flavour.

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Ingredients

  • 50 g (2 oz) currants
  • 150 ml (5 fl oz) milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 225 g (8 oz) self-raising flour
  • 25 g (1 oz) caster sugar

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