8 oz. self-rising flour
1/2 tsp. salt
1 1/2 oz. butter
1 oz. sugar
2 tbsp. Currants
1 egg and milk (to make 1/4 pint liquid - keep back spoonful for the tops)

Mix flour and slat in basin, rub in butter. Mix in sugar and fruit. Beat egg and milk together, add to flour to make a soft dough. Turn on to floured surface, roll out to half-inch thickness and cut into rounds with a 2 1/2 inch cutter. Place on a greased baking sheet, brush over the tops with beaten egg or milk. Makes 25 scones.