2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 c. sugar
1/3 c. oil or shortening
2 eggs
1/2 c. milk
1/3 c. currents or raisins or apricots

Sift dry ingredients together into a bowl and add shortening. Add one whole egg plus one egg yolk. (Reserve second egg white for topping.) Add the milk and raisins or currents or apricots. Mix with a fork, only until flour is moistened.

Turn onto floured board and knead gently for 20 seconds. Roll into a circle 1/2 inch thick. Brush with the slightly beaten egg white and sprinkle with sugar. Cut out with a 2 1/2 inch cookie cutter.

Place on ungreased baking sheet and bake at 425 degrees for 12-15 minutes until brown, usually about 12 minutes. Can be served warm, cold, with jelly or butter. Usually can get 12 scones from a batch. Batch can be doubled.