2 c. flour
3 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 egg, beaten
1/2 c. currants or raisins
1/2 c. (approximately) light cream or milk
1 egg, beaten for glaze

Combine flour, sugar, baking powder, and salt in mixing bowl. Cut in butter until mixture is fine crumbs. Stir in egg, currants, and enough light cream so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead 10 times. Roll 1/2 inch thick. Cut into 2 1/4 inch rounds. Place on ungreased cookie sheets. Brush tops with beaten egg. Bake in 400 degree oven for 10 to 12 minutes. Serve with butter or devonshire cream and jam. Makes 14 to 16 scones.