|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||3 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Currants||1⁄2 Cup (8 tbs), washed and dried|
|Candied cherries||1⁄2 Cup (8 tbs), sliced|
|Milk||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
Sift flour, measure and resift 3 times with baking powder, salt, and sugar.
Cut shortening into dry ingredients with a pastry blender or 2 knives until mixture has the consistency of coarse cornmeal.
Stir in the currants and cherries.
Add the milk all at once, stir quickly with a fork.
Divide dough into six equal portions.
Knead each por- tion very quickly on a lightly floured board, and pat out into discs |4-inch thick and 5 inches in diameter.
Place on greased baking sheet.
Mark each disc with a knife into four pie-shaped sections.
Brush surface with egg yolk and cream blended together.
Sprinkle with the mixture of the 2 tablespoons of sugar and cinnamon.
Bake in a hot oven (450° F.) for 15 minutes.
Serve hot 6-8 servings.