2 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/3 c. dried currants (optional)
6 tbsp. butter
1 beaten egg
1/2 c. milk
1 slightly beaten egg

Stir thoroughly the flour, baking powder and salt. Stir in currants if desired. Cut in butter until mixture resembles coarse crumbs. Add 1 beaten egg and milk, stirring just until dough clings together. Knead gently on lightly floured surface (12-15 strokes).

Cut dough in half. Shape each half into ball and pat or roll to 6 inch circle, about 1/2 inch thick. Cut each circle into 6 or 8 wedges. Place wedges on ungreased baking sheet (don't have sides touching). Brush scones with 1 slightly beaten egg. Bake at 425 degrees until golden brown, 12 to 15 minutes. Makes 12 or 16 scones.