Fruit & Nut Scone


  • ½ C Butter (soften)
  • ¾ C Sugar
  • 1 Egg (beaten)
  • 1 tsp Vanilla
  • ¼C Milk
  • 1 tsp Baking powder
  • ¼ tsp Salt
  • 2 C All purpose flour
  • ½ C Currants
  • ½ C Nuts


  1. Set the oven to 400oF. Grease a cookie sheet.
  2. Blend the baking powder, salt, and flour in a separate bowl.
  3. Cream the butter with the sugar in the mixer.
  4. Gradually add in the beaten egg, vanilla, milk and beat on high.
  5. Add in the flour and mix it into the batter on low till it forms a stiff dough.
  6. Drop it on the cookie sheet with an ice cream scoop, and bake it in the oven for 18- 20 mins.
  7. Cool for 30 minutes on a cooling rack and store it in a container for up to a week.