BASIC RECIPE:

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

Preheat oven to 425°F.

Stir thoroughly the flour, sugar, baking powder, and salt. Stir in currants, if desired. Cut in butter until mixture resembles coarse crumbs. Add 1 beaten egg and milk, stirring until dough just clings together.

Knead gently on lightly floured surface (just until mixed 12 to 15 strokes, do not over-knead). Cut dough in half. Shape each half into a ball and pat or roll into a 6 inch circle, about 1/2-3/4 inch thick. Cut each circle into 6 or 8 wedges.

Place wedges on ungreased cookie sheet (don't let the scone sides touch).

Brush tops of scones with remaining beaten egg.

Bake at 425°F until golden brown, 12 to 15 minutes. Makes 12 or 16 scones.

VARIATION ONE:

Use 1/2 cup buttermilk instead of whole milk and add 1/2 teaspoon baking soda.

VARIATION TWO:

Use Basic recipe above, but instead of currants, add 1/3 cup chopped nuts (walnuts) and 1/3 cup chopped nuts (walnuts) and 1/3 cup chopped dried apricots.