PREPARATION: 10min ~ COOK: 12min ~ READY IN: 20min
- Preheat the oven to 200 ̊C and line a baking tray. Sift the flour, baking powder and salt together with the sugar and currants in a large mixing bowl. Rub the butter into the flour with your fingertips until it resembles breadcrumbs.
- Create a well in the middle of the flour mixture. Whisk together the milk and egg and pour it into the well. Cut the mixture with a knife to blend the milk in until it all comes together. Then, turn the dough out onto a floured bench top and lightly bring the dough together (it is important to handle the dough as little as possible so it stays light). Pat it out to a 2.5 cm thickness. Using a round cutter cut the dough into portions.
- Place the scones on the baking tray 1cm apart and lightly brush with the milk. Bake for 12 minutes until golden and brown.