2 : Dried ancho chilies; -OR-
1 : tb -Ancho chili powder
2 : tb Canola oil
6 : Corn tortillas
-- : -- (blue or yellow)
1 : Onion; chopped
4 : Garlic cloves; minced
8 : c Chicken stock (reduced-fat)
-OR- : -OR- vegetable stock
2 : c Tomato puree
1 : tb Cumin powder
1 : ts Oregano
3/4 : ts Salt
2 : Limes; juiced
0: Sift dry ingredients together
1: Cut shortening into dry ingredients until mixture is crumbly
2: Beat egg and milk together
3: Stir quickly into dry ingredients
4: Stir in currants
5: Pat out into a round 1/2" thick and cut into wedges
6: Place on greased cookie sheet
7: Beat reserved egg white lightly with 1/2 teaspoon water
8: Brush on top of scones and sprinkle with additional sugar
9: Bake at 450 degrees for 12 to 15 minutes
10: Recipe by: Elizabeth Powell Posted to Bakery-Shoppe Digest V1 #222 by Nancy Pallotta <nancee@neo
11: lrun
12: com> on Sep 06, 1997