| Ingredients |
| |
| 2 |
each |
eggs |
| ½ |
cup |
unsalted butter - room temperature (1 stick) |
| 1/3 |
cup |
milk |
| 4 |
Tbsp |
sugar |
| |
| 2½ |
cup |
self rising flour |
| 3/4 |
cup |
dried currants |
| |
| Topping |
| 1 |
Tbsp |
sugar |
| 1 |
Tbsp |
milk |
| |
|
| Preparation steps: |
- Cream the eggs, sugar, butter and milk.
- Add flour gradually.
- Add dried currants. Mix well.
- Prepare 16 balls from the mix and place them on a baking sheet lined up with parchment paper.
Press the balls into a flat scone shapes (circle or triangle).
- Brush the scones with milk and sprinkle with sugar.
- Bake at 400° for 16-20 minutes on the oven top shelf.
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