2 c. all purpose flour
2 tsp. baking powder
6 tbsp. butter
1/2 c. milk
1 lg. egg
2 tbsp. sugar
1/2 tsp. salt
1/2 c. dried currants or dark raisins

Preheat oven to 425 degrees. In bowl, combine flour, 1 tablespoon sugar, baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture forms course crumbs. Add raisins or currants with fork. In bowl combine milk and egg; stir into flour mixture; mix until dough clings together. If too dry, add some milk. Make dough into ball and knead gently a few times until smooth. Roll dough on floured surface to 1/2 inch thickness. Cut into 2 1/2 inch round cuts. Place on ungreased baking sheet 1 inch apart. Brush tops with milk and sugar. Bake 10 minutes or until golden brown. Makes 10 to 12 scones.