Flaky Currant Scones

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup currants dried
• 1 large eggs lightly beaten
• 2 cups flour all-purpose
• 0.5 cup milk plus more for brushing
• 0.3 teaspoon salt 
• 2 tablespoons sugar 
• 4 tablespoons butter unsalted cold cut into small pieces

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Preheat the oven to 42
2. In a large bowl, mix the flour with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. Stir in the currants.
3. Add the egg and 1/2 cup of milk and stir with a fork just until the dough comes together. Do not overmix.
4. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch-thick slab. Using a 2-inch fluted biscuit cutter, cut out 12 rounds, rerolling the dough as needed.
5. Lightly dust a baking sheet with flour.
6. Transfer the scones to the sheet and lightly brush the tops with milk.
7. Bake the scones for 15 minutes, or until golden.
8. Transfer to a rack to cool slightly.
9. Serve warm or at room temperature.
10. Make Ahead: The currant scones can be stored in an airtight container for up to 1 day.