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SKILLET SCONES
6 to 8 servings 2 cups enriched self- 1/2 cup currants or
rising flour* raisins 1/4 cup sugar 2 eggs, beaten 1/3 cup shortening 1/4 to 1/2 cup milk Stir together flour and sugar. Cut in shortening until mixture resembles coarse crumbs. Stir in currants. Blend eggs and 1/4 cup milk* add all at once to flour mixture, stirring until flour is moistened. Blend in more milk if necessary to make a soft dough. Spread evenly in bottom of lightly jjreased 10-incn skillet. Cover. Place on rack over hot coals. Check after 10 minutes. If bottom edge is golden brown, remove some coals or raise rack. Cover and continue baking 5 to 10 minutes longer, or until surface is dry and Arm to touch.
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