Currant Scones

Ingredients and Instructions

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.