2 c. flour
2 tbsp. sugar
3 tsp. baking powder
1/2 c. milk
1/2 tsp. salt
1 tbsp. butter
1 egg, slightly beaten
Optional: Currants

Sift together dry ingredients. Cut in butter until mixture is crumbly. Add egg and milk, stirring until dough follows fork around bowl. Knead on a floured surface, 15 times. Cut dough in half. Roll out dough, 1/2 inch thick.

Use cookie cutter or be creative with different shapes (i.e. moon, star, etc.) Place shapes on ungreased baking sheets. Brush with egg yolk. (Sprinkle currants on top, if you wish.) Bake at 425 degrees for 12-15 minutes. Makes 16 scones.