Ingredients
- 2 cups flour
- 1 tbs baking powder
- 1/3 cup butter
- 1/2 cup milk
- 1/2 cup currants or dried cranberries
- 2 eggs beaten
- 2 tbs sugar
- 1/2 tsp salt
Preparation
Step 1
Sift together the flour, sugar, baking powder and salt. Blend in the butter with a fork until the mixture resembles a coarse cornmeal. Add the egg and about three quarters of the milk. Stir quickly until all of the flour is blended into the mixture. Add more milk if needed to make a soft dough. Add the currants/cranberries to the mixture and turn the mixture out onto a floured board. Knead the dough gentyl about 12-15 times. Cut the dough in half and shape each half into a ball. Press down into a round and gently roll into a circle about one half inch in thickness. Cut each circle into eight wedges, like a pie. Place the wedges on a greased cookie sheet without allowing the sides to touch. Glaze if desired, with a lightly beaten egg. Bake for about 12 minutes or until golden brown. Serve warm with butter, jam and clotted cream.