Prep Time: 20 mins
Cooking Time: 20 mins
- 450g McDougalls Scone Mix
- 50g Butter
- 75ml Single Cream
- 50g Lard
- 100g Currants
- 100ml Milk
- Rub the butter and lard into the scone mix and stir inthe currants. Blend in the cream and milk using a beater or dough hook to give a smooth dough. Do not overmix.
- Turn onto a floured board and knead gently until smooth. Divide the dough into 10 equal pieces and roll into rounds then press gently to approx 1/2 thick.
- Cook both sides of the scones for a total 15-20 minutes on a greased hot griddle pan.
Serve hot, spread with butter and sprinkled with sugar.
Cranberries and sultanas can be used instead of currants.
To make vegetarian swap lard for butter.
Similar to Welsh cakes if rolled thinner.