2 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 c. dried currants or dried fruit
6 tbsp. butter
1 beaten egg
1/2 c. milk
1 slightly beaten egg

In a bowl, thoroughly stir together the flour, sugar, baking powder and salt. Stir in the currants, if desired. Cut in butter until the mixture resembles coarse crumbs. Add 1 beaten egg and milk, stirring just until the dough clings together. Knead dough gently on lightly floured surface, 12 to 15 strokes. Cut the dough in half. Shape each half into a ball and pat or roll to a 6" circle, about 1/2" thick. With a sharp knife, cut each circle into 6 or 8 wedges. Place wedges on ungreased baking sheet (do not have sides of wedges touching). Brush scones with one slightly beaten egg. Bake at 425 degrees until a deep, golden brown, 12 to 15 minutes. Makes 12 or 16 scones.