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3 cups packaged biscuit mix
2 tablespoons sugar
1/2 cup currants (or chopped raisins)
1 cup milk
3 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon butter, melted
1 tablespoon cream
Heat oven to 425 degrees F.
In medium bowl combine biscuit mix, sugar, and currants; mix well.
With fork stir in milk to make soft dough. Drop by heaping tablespoons, 1 inch apart, onto lightly greased cookie sheet.
Bake for 15 minutes.
If desired, brush with glaze: Combine 3 tablespoons sugar with cinnamon, butter, and cream to make paste. Brush over warm scones.
Bake for 2 minutes longer until lightly brown.