1 3/4 cups flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 1 tsp. sugar
1/4 cup unsalted butter, cut in to pieces, at room temp.
1/2 cup dried currants
1/4 cup whipping cream
2 eggs
1 Tbsp. milk

Preheat over to 350°F. Lightly butter baking sheet. Sift flour, baking powder and salt in large bowl. Mix in sugar. Using fingertips, rub butter into flour mixture until mixture resembles coarse meal. Stir in currants. Make well in center. Blend cream with 1 egg. Add to well. Mix until incorporated. Gather dough into ball. Flatten into disc. Roll dough out on lightly floured surface to thickness of 1/2 inch. Cut out 2-inch rounds using cookes cutter; reroll scraps and cut out additional rounds. Transfer to prepared sheet. Blend remaining egg with milk in small bowl. Lightly brush tops of scones with milk mixture. Bake until golden brown, about 20 minutes. Serve warm.

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