|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|
In a bowl thoroughly stir together the flour, sugar, baking powder, and salt.
Stir in the currants, if desired.
Cut in butter till the mixture resembles coarse crumbs.
Add 1 beaten egg and milk, stirring just till the dough clings together.
Knead dough gently on lightly floured surface (12 to 15 strokes).
Cut the dough in half.
Shape each half into a ball and pat or roll to 6-inch circle, about 1/2 inch thick.
With a sharp knife, cut each circle into 6 or 8 wedges.
Place wedges on ungreased baking sheet (do not have sides of wedges touching).
Brush scones with 1 slightly beaten egg.
Bake at 425° till deep golden brown, 12 to 15 minutes.