2 sticks + 2 tbsp. butter
5 1/2 c. flour
3/4 c. sugar
1/4 c. baking powder
1 1/2 c. sour milk or buttermilk
1/2 c. yogurt
1 1/4 c. currants
1 egg yolk, beaten

Preheat oven to 350°F.

Cut the butter into little pieces and put into a small bowl. Using a pastry blender or 2 knives, cut in flour, sugar and baking powder. Using pastry blender or two knives, blend shortening with flour until mixture has the texture of coarse cornmeal.

Combine the sour milk (you can sour milk by adding a few drops of lemon juice and letting it stand a few minutes) or buttermilk and yogurt together. Add to the flour mixture, stirring it in quickly with a fork.

Turn the slightly sticky dough out onto a lightly floured board, stir in the currants and quickly knead them into the dough, working the dough as little as possible.

Divide the dough into four equal parts. Pat each part into a circle 1 inch thick and then cut each circle into 8 pie-shaped wedges. Transfer the pieces onto a lightly floured baking sheet and brush the tops with the beaten egg yolk. Bake for approximately 15-20 minutes or until golden brown and cooked through.

Makes 32 scones.