Recipe amount: 16 small scones

Currant scones

2 each eggs
½ cup unsalted butter - room temperature (1 stick)
1/3 cup milk
4 Tbsp sugar
cup self rising flour
3/4 cup dried currants
1 Tbsp sugar
1 Tbsp milk

Preparation steps:
  1. Cream the eggs, sugar, butter and milk.
  2. Add flour gradually.
  3. Add dried currants. Mix well.
  4. 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).
  5. Brush the scones with milk and sprinkle with sugar.
  6. Bake at 400° for 16-20 minutes on the oven top shelf.
Picture of recipe