Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 18 scones

　　2 1/2 cups all-purpose flour

　　1/4 cup sugar

　　1 tablespoon baking powder

　　1/2 teaspoon salt

　　1/2 stick (1/4 cup) cold unsalted margarine, cut into pieces

　　1/2 stick (1/4 cup) cold unsalted butter, cut into pieces

　　2 large eggs, beaten lightly

　　1/4 cup plus 2 tablespoons milk

　　2/3 cup dried currants

　　

Step 1

Preheat oven to 425°F. and grease a large baking sheet.

　　

Step 2

In a large bowl whisk together flour, sugar, baking powder, and salt. With a pastry blender or fingertips blend in margarine and butter until mixture resembles coarse meal. Stir in eggs, 1/4 cup milk, and currants until just combined. Turn dough out onto a lightly floured surface and knead dough gently a few times, or until dry ingredients are well incorporated.

　　

Step 3

With a lightly floured rolling pin roll out dough into a 1/2-inch-thick round, about 10 inches in diameter. With a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, transferring to baking sheet. Gather scraps into a ball and reroll. Cut out more rounds in same manner. Brush scones with remaining 2 tablespoons milk and bake in middle of oven 15 minutes, or until golden.