2 cups all-purpose flour
⅓ cup sugar
2 teaspoons baking powder
1 teaspoon salt
⅓ cup butter
¾ cup milk
1 large egg
½ cup currants
1 large egg yolk
2 tablespoons cold water
Preheat the oven to 350 degrees. Lightly coat a baking sheet with cooking spray. Set aside.
In a large bowl sift together the flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients until the mixture is crumbly. In a small bowl beat together the milk and egg. Pour into the dry ingredients, stirring until well blended. Add the currants and mix well.
Prepare a flat surface by flouring it well. The dough will be slightly wet and will absorb the flour quickly. Place the dough on the surface and knead briefly. Pat the dough into a rectangle approximately ¾ inch thick. Cut the scones with a 2½-inch biscuit cutter and place on the prepared baking sheet.
In a small bowl beat the egg yolk with the cold water. Using a pastry brush, brush the egg wash over each scone. Bake 25 to 30 minutes, or until golden. Serve hot or cold with butter.
Makes 12 to 15 servings
Shery Goodman, Duchess of Gab
Frisky Foxy Females,
Sun City, Arizona