Nutrition per serving may change if servings are adjusted.
1 cup all-purpose flour
2 tablespoons sugar
¾ teaspoon baking powder
Dash ground nutmeg
2 tablespoons cold butter, cut up
2 tablespoons dried currants or raisins
1 beaten egg white
3 tablespoons milk
In a medium bowl stir together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 table knives, cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of flour mixture.
In a small bowl stir together egg white and milk. Add milk mixture all at once to flour mixture. Stir just until moistened. On a lightly floured surface, quickly knead the dough for 10 to 12 strokes or until nearly smooth.
Roll or pat dough into a 5-inch circle. Cut into 4 wedges. Place on a baking sheet. Brush with additional milk. Bake in a 400°F oven for 10 to 12 minutes or until bottoms are brown. Serve warm.
To make ahead: Cool scones; wrap in foil and place in an airtight freezer container. Seal, label and freeze up to 3 months. To serve, place wrapped scones in a 350°F oven and bake about 10 minutes or until heated through.
Variation: To make 8 scones, prepare as above, except divide dough in half. Roll or pat into two 5-inch circles; cut each circle into 4 wedges (in step 3).