2 c. flour
3 tsp. baking powder
1 tsp. salt
Sugar
6 tbsp. butter
1/2 c. currants (optional)
1 egg
1 egg, separated
1/2 c. milk

Sift flour, baking powder, salt and 2 tablespoon sugar into mixing bowl. Cut in butter until crumbly. Add currants. Beat 1 egg and egg yolk together in bowl. Add enough milk to beaten eggs to measure 3/4 cup. Stir enough egg mixture into flour mixture to moisten. Turn dough onto floured board. Knead lightly. Roll into circle, 1/2 inch thick. Cut into wedges. Beat reserved egg white slightly. Brush tops of wedges. Sprinkle with additional sugar. Place on lightly oiled cookie sheet. Bake at 425 degrees for 12 to 15 minutes. Yield: 1 dozen scones.