Scones Made with Self-Rising Flour (Self-Raising Flour in the U.K.)

Instructions Heat the oven to 450° F.Combine the flour and sugar in a medium mixing bowl.Cut in the butter with a pastry blender or two knives until the mixture looks crumbly. If you don't have either, use your fingers to rub the butter into the flour.Add the currants and blend well.Beat the egg in a small bowl with the milk. Add the liquid to the flour mixture all at once.Blend with a fork until a soft dough forms. Add a little more milk if the mixture seems a little dry. Place the dough on a floured pastry cloth (this makes the clean-up really easy) or floured kitchen counter.Knead gently about 10 times.With floured hands, pat the dough into about an 8-inch circle that is about 3/4-inch thick and cut into 8 even wedges with a sharp knife.Separate the wedges and place them on a baking sheet.Bake 15 to 18 minutes or until they are golden brown.Serve warm or at room temperature with butter, jam, or fancy clotted cream.