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Yield: 48 Servings
Ingredients:
* 4 lb. dry scone mix
* 12 oz honey : milk
* 8 oz currants
* 3 T grated orange peel
* 2 t ground nutmeg
Instructions:
Combine and mix honey with milk as substitute for liquid requirement. Add currants orange peel and nutmeg to scone mix. Stir honey mixture into dry mixture to form soft dough. Turn onto floured board and knead lightly. Divide dough in half. Roll into two rectangles 8x30-inches 1/2-inch thick. Cut each rectangle lengthwise down the center then into six crosswise squares. Cut each square into two triangles. Place on greased sheet pans and brush with egg wash. Bake in 400[F oven 12-15 minutes or until golden brown.
Ingredients:
* 4 lb. dry scone mix
* 12 oz honey : milk
* 8 oz currants
* 3 T grated orange peel
* 2 t ground nutmeg
Instructions:
Combine and mix honey with milk as substitute for liquid requirement. Add currants orange peel and nutmeg to scone mix. Stir honey mixture into dry mixture to form soft dough. Turn onto floured board and knead lightly. Divide dough in half. Roll into two rectangles 8x30-inches 1/2-inch thick. Cut each rectangle lengthwise down the center then into six crosswise squares. Cut each square into two triangles. Place on greased sheet pans and brush with egg wash. Bake in 400[F oven 12-15 minutes or until golden brown.
