|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Tablespoon|
|Currants||1⁄2 Cup (8 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
Combine first 3 ingredients, mixing well.
Cut in butter with a pastry blender until mixture resembles coarse meal.
Stir in currants.
Combine egg and 3/4 cup milk, beating well.
Add to flour mixture, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 8 to 10 times.
Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter.
Place scones on an ungreased baking sheet.
Brush tops lightly with additional milk.
Bake at 450Â° for 10 minutes or until scones are golden brown.
Serve with butter and jam.