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Honey & Currant Scones

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HONEY & CURRANT SCONES
 Categories: Brunch, Foodservice, Lunch, Baked
      Yield: 48 Servings
 
 
        4    lb. dry scone mix
       12 oz honey
  :          milk
        8 oz currants
        3 T  grated orange peel
        2 t  ground nutmeg
  :          egg wash
  
  Method: Follow package instructions to prepare scone dough. 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.
 
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