Scones

Currant Scones

With tea or with coffee, these scones are perfect!

Combine:

2 cups w.w. pastry flour
2 tsp. Baking powder
1/2 tsp. baking soda
1/2 tsp. groung nutmeg
1/2 tsp. salt

Cube:

4 oz. cold butter (or margarine)

Work butter into flour mixture with hands until small pea sized pieces have formed.

Stir in:

1 cup currants

Whisk together:

1 egg yolk
3/4 cup milk (or soymilk)
1/4 cup maple syrup

Mix dry and wet ingredients lightly. Turn out onto a floured surface and knead 10 -12 times. Cut in half and form two 6″ circles. Slice each into 6 wedges. Tranfer with a wide spatula to an ungreased baking tray. Bake at 375 for 18-22 minutes until lightly browned. Break into wedges to serve.