2 cups all−purpose flour
3 teaspoons baking powder
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup butter
1 (5.33 ounce) can evaporated milk
1 egg
2/3 cup currants
Sugar
Preheat oven to 400 degrees F. Lightly spoon flour into measuring cup; level off. In medium bowl,
combine flour, sugar, baking powder and salt; blend well. Using pastry blender, cut in the butter until
mixture is crumbly. Stir in currants.
Combine milk and egg. Add all at once, stirring until just moistened. On well−floured surface, knead
dough gently 5 or 6 times. Press into an 8−inch circle about 1−inch thick. Place on ungreased cookie
sheet. Cut into 8 wedges; do not separate. Sprinkle with sugar. Bake 15 to 20 minutes, until golden
brown.
Serve warm.
