Serves: 5
Preheat the oven to 400°F. Place the contents of the jar in a large bowl and stir. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the egg and enough water to just moisten, and form into a ball. Turn the dough onto a lightly floured surface, gently knead 12 to 15 times, then pat into a 1/2-inch-thick circle. Using a 2 1/2-inch biscuit or cookie cutter, cut rounds into the dough. Place the rounds 1 inch apart on an ungreased baking sheet. Bake 12 to 15 minutes, or until lightly browned. Serve warm.
This _Cinnamon-Raisin Scones recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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