Currant Scones

 

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.