3 c. unbleached flour
1/2 tsp. salt
1 tbsp. sugar
1 tbsp. baking powder
1/2 c. cold sweet butter cut into 1/4 inch cubes
1/2 c. currants
3 lg. eggs
1 c. plus 1 tbsp. whole milk

Preheat oven to 450 degrees. Line large baking sheet with parchment paper.

In large mixing bowl, place flour, salt, sugar and baking powder. Using an electric mixer with paddle attachment, blend flour mixture at low speed. Add butter cubes and mix until butter is nearly blended. You should be able to see small chips of butter in mixture. Add currants.

In separate bowl, beat 2 eggs lightly and add 1 cup milk. Add quickly to flour mixture, blending just until smooth. The dough will be sticky.

Scrape dough onto heavily floured work surface. Generously sprinkle dough and rolling pin with flour. Roll out dough into a circle 1/3 - 1/2 inch thick, rolling from dough's center to edges. Cut dough into rounds with 2 1/2 inch biscuit cutter and place 2 inches apart on baking sheet. Beat remaining egg with 1 tablespoon milk. Brush tops of scones lightly with mixture.

Bake scones in lower third of hot oven for 25 minutes. They should be well risen with golden brown tops. Serve warm with softened butter and Sarabeth's fruit preserves. 1 1/2 dozen scones.