Tea Scones

2 cups flour                                                   
6 Tbs butter
2 Tbs sugar                                                   
1 beaten egg
1 Tbs baking powder                                     
½ cup milk
½ tsp salt                                                       
1 slightly beaten egg
1/3 cup dried currents

Stir flour, sugar, baking powder and salt.  Stir in currents.  Cut in butter until mixture resembles coarse crumbs.  Add 1 beaten egg and milk, stirring just until dough clings together.  Knead gently on lightly floured surface (12 to 15 strokes).  Cut cough in half.  Shape each half into a ball and pat or roll into a six inch circle about ½” thick.  Cut each circle into 6 or 8 wedges.  Place wedges on ungreased baking sheet (don’t have sides touching).  Brush scones with 1 slightly beaten egg.  Bake at 425º for 12 to 15 minutes until deep golden brown.  Makes 12-16.