Serve with whipped cream and jam for breakfast or with afternoon tea.

2 cups sifted flour
3 Tbls. sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup butter or regular margarine
1/4 cup currants or chopped raisins
2 eggs, beaten
1/2 cup light cream
1 egg white

Sift together flour, sugar, baking powder and salt into a bowl. Cut in butter until mixture is crumbly. Add currants or raisins. Combine eggs and cream. Add to crumb mixture all at once, stirring just enough with fork to mix.

Roll dough on floured surface to 1/2” thickness. Cut with floured 2” cutter and place about 1” apart on a greased baking sheet. Beat egg white until frothy and brush on to the tops of the scones. Bake in 375° oven for 15 minutes, or until golden. Makes 24 scones.

From Great Home Cooking in America
Mooo News March 2006