|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Currants||1⁄3 Cup (5.33 tbs) (dried)|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
Stir thoroughly the flour, sugar, baking powder, and salt.
Stir in currants, if desired.
Cut in butter till mixture resembles coarse crumbs.
Add 1 beaten egg and milk, stirring just till dough clings together.
Knead gently on lightly floured surface (12 to 15 strokes).
Cut dough in half.
Shape each half into ball and pat or roll to 6-inch circle, about 1/2 inch thick.
Cut each circle into 6 or 8 wedges.
Place wedges on ungreased baking sheet (don't have sides touching).
Brush scones with 1 slightly beaten egg.
Bake at 425° till deep golden brown, 12 to 15 minutes.