2 c. plus 2 tbsp. all-purpose flour
3 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter, cut into sm. pieces and chilled
1/2 c. currants
1/2 c. skim milk
1 egg, lightly beaten

Combine 2 cups flour and next 3 ingredients in a bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough.

On a lightly floured surface, knead dough 12 ties, adding remaining flour to prevent sticking. Roll dough into a 12x8 rectangle; cut into quarters. Cut each quarter diagonally twice to make triangles. Place scones on an ungreased baking sheet. Bake at 425 degrees for 12 minutes or until tops are golden. Remove from baking sheet; cool on a wire rack. Yield: 16 scones.