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| 0. | Preheat oven to 425F. |
| 1. | Combine (A) in a mixing bowl. |
| 2. | With a pastry blender, cut in butter until mixture resembles coarse crumbs. |
| 3. | Reserve 2T beaten eggs. Stir remaining egg, milk and currants (C) into flour mixture just until particles cling together. |
| 4. | Turn out only lightly floured board and knead 6-10 times. |
| 5. | On greased Superstone tile (or cookie sheet), pat into a circle about 3/4" thick. Cut into 8 wedges; keep wedges slightly apart so that they have room to rise. |
| 6. | Brush reserved egg over tops of the wedges and sprinkle with cinnamon/sugar mixture (D). |
| 7. | Bake for (14)-18-20 minutes at 425F until browned. Time varies if you have thinner scones. |
| 8. | Serve piping hot with butter and jam. |
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