3 1/2 c. flour
2/3 c. sugar
3 3/4 tsp. baking powder
1/2 tsp. salt
1 stick butter
3/4 c. dried currants
3/4 c. milk
3 eggs

Preheat oven to 350 degrees. Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Mix in currants. Lightly beat together milk and eggs and blend with dry ingredients until moistened. With floured hands, lightly knead a few times. Divide dough into four pieces. With floured hands, pat each piece into 3/4 inch round - two to an ungreased cookie sheet.

Before baking, cut each round into fourths, but do not separate. Bake scones until golden brown, about 12 minutes. Cool on racks, dividing each round along pre-cut edge into fourths. Delicious warm alone or served with lemon curd.