1 c. flour
1/2 tsp. salt
1 1/2 oz. butter
1/2 c. sugar
Milk (to make soft dough)
2 tbsp. currants
1 egg

Mix flour and salt in bowl. Rub in butter. Mix in sugar and currants. Stir in beaten egg (put 1 tablespoon of egg aside for the tops) and sufficient milk to make a soft dough. Roll out dough to a 1/2 inch thickness and cut in rounds with a 2 1/2 inch scone cutter. Put on greased baking sheet. Brush tops with egg. Bake in hot oven (425-450 degrees) for about 10 minutes. Makes 14 scones.