Currant Scones

2 c. flour

3 Tbsp. sugar

1 Tbsp. baking powder

3/4 tsp. salt

pinch of nutmeg

6 Tbsp. butter (cold)

1 c. currants

1/3 c. cream

2 eggs

Mix dry ingredients & cut butter into mixture until the size of peas. Beat eggs & mix w/ cream & currants before adding to dry mixture. Don’t over mix or knead, pat out a 6”x6” square 1” thick. Quarter & then cut into 8 triangles. Brush w/ cream & sprinkle w/ sugar before baking 22 min. @ 400F, or top with a simple glaze of powdered sugar and milk after baking.