Scones with Currants

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 degree F oven for 10 to 12 minutes or until bottoms are brown. Serve warm.