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Source: Stop and Smell the Rosemary

English Scone Cake
A tasty treat!
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Serves: Yields 16 to 20 Scones
Prep Time: 20 minutes
Cook Time: 30 to 40 minutes
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3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground nutmeg
1 cup sugar
3 tablespoons vegetable shortening, solid
1 cup water
1 cup currants
1/4 cup sugar
1/2 teaspoon ground nutmeg
2 tablespoons unsalted butter, melted




Preheat oven to 350 degrees. Grease and flour a 9 by 13-inch baking pan. Combine flour, baking powder, salt, nutmeg, and sugar in a large bowl. Cut in shortening with a pastry blender. Add water to reach consistency of drop biscuits. Stir in currants. Spread mixture in prepared pan. Bake 30 to 40 minutes.
Combine sugar and nutmeg in a small bowl. When cake tests done, brush top with melted butter and sprinkle with sugar mixture.





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