Preparation time: 15 minutes. Cooking time: 12 to 15 minutes. Yield: 12 scones.

2 c. flour
1 tsp. baking powder
1/2 c. sugar
4 tbsp. butter, chilled, cut in 6 pieces
2 eggs, lightly beaten
1 c. raisins or currants

1. Heat oven to 425 degrees. Sift flour and baking powder together into a medium bowl and stir in sugar. Add butter and mix in with a pastry blender until butter is the size of small peas. Add beaten eggs and mix just until dough holds together. Add currants and mix just to combine. 2. Roll dough on a lightly floured board to about 1/2 inch thick. Cut into 2 1/2 inch rounds with a biscuit cutter and transfer to a lightly greased baking sheet. Bake until bottoms are brown and tops just begin to take on color, 12 to 15 minutes. Transfer to a wire rack and serve warm.