2 c. sifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
6 to 7 tbsp. shortening
2 tbsp. milk
2 eggs, beaten
1/2 c. currants or cut up raisins
1/2 tsp. cinnamon
2 tbsp. sugar

Heat oven to 450°F. Sift dry ingredients into a bowl. Cut in shortening using a pastry blender until mixture looks like coarse cornmeal. Make a well in the center and pour in milk and eggs. Mix quickly and lightly with a fork. Add currants. Turn dough onto a floured cloth. Knead lightly about 7 times, turning dough each time. Lightly roll dough 3/4-inch thick. Cut into small diamonds. Sprinkle with 1/2 teaspoon cinnamon and 2 tablespoons sugar, mixed.

Bake 12 to 15 minutes.

Makes about 24. Best served hot.