2 c. self-rising flour
2 tbsp. sugar, divided
1/4 c. butter, cut up
1/3 c. currants or raisins
1 lg. egg, lightly beaten
2/3 c. plus 2 tbsp. buttermilk
Strawberry jam (optional)

Preheat oven to 450 degrees. Grease and flour cookie sheet. Combine flour and 1 tablespoon sugar in large bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Add currants, stirring to combine.

Combine egg and buttermilk in glass measure. Stir into flour mixture, stirring with fork until dough is moist enough to hold together. Knead on lightly floured surface just until smooth. Lightly shape into ball; flatten slightly. Transfer to prepared cookie sheet. Sprinkle top with remaining 1 tablespoon sugar. Roll or pat dough into 8-inch circle, 1/2 inch thick. Cut into 8 wedges. Bake 10-12 minutes or until golden brown. Serve warm with jam.