Classic Scones

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 5 tablespoons butter chilled cut into small pieces
• 0.3 cup currants dried
• 1 large egg white 
• 0.5 cup milk fat-free
• 2 teaspoons milk fat-free
• 9 ounces flour all-purpose
• 2 teaspoons granulated sugar 
• 3 tablespoons granulated sugar 
• 0.5 teaspoon salt 
• 0.3 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 42
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk.
4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
5. Combine 1/2 cup milk, vanilla, and egg white in a bowl.
6. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface.
7. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.
8. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper.
9. Cut dough into 12 wedges, cutting into, but not through, dough.
10. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar.
11. Bake at 425 for 17 minutes or until golden.
12. Serve warm, or cool on a wire rack.