2 eggs
1/3 c. milk
2 c. flour, unsifted
1/4 c. shortening
1/2 c. currants
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

Grease 2 cookie sheets and preheat oven at 425 degrees. Beat eggs and milk and reserve 2 tablespoons of mixture for later glazing. Stir flour, salt, sugar and baking powder. Add shortening and cut in with 2 knives until mixture is crumbly. Add currants, pour in milk and eggs. Stir with a fork until dough is soft but won't stick to your fingers.

If too dry add a little milk. Divide dough in half and roll one half into 1/2 inch thickness. Cut out as many 3 inch circles as you can and place on cookie sheet 2 inches apart. Repeat. Brush scones with reserved egg-milk mixture. Bake 10-15 minutes or until golden. Allow to cool a little then slice in half horizontally and top with raspberry jam or chilled cream.