Currant Scones


  • 2 cup Great River Buttermilk Pancake Mix
  • 1/4 cup butter
  • 2 eggs
  • 1 tablespoon sugar or honey
  • 1/3 cup water
  • 1/2 cup currants


  1. Preheat oven to 400 degrees.
  2. Cut butter into mix, or use pastry blender or food processor to blend in butter to the consistency of coarse meal.
  3. Mix in sugar and currants.
  4. In separate bowl, beat eggs and then add water.
  5. Add to mix and stir until all ingredients are moistened.
  6. Turn onto floured surface, knead a few times and divide dough into two balls.
  7. Pat each into a circle one inch thick.
  8. Cut into wedges.
  9. Arrange pieces on a slightly greased baking sheet.
  10. Bake for 15 minutes or until golden.