Directions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. 3

   Cut the frozen butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs.

4. 4

   Fold in the dried currants or raisins until evenly distributed throughout the dough.

5. 5

   In a small bowl, whisk together the egg and 2/3 cup of the milk. Pour most of this mixture into the flour mixture, reserving about 2 tablespoons for brushing.

6. 6

   Gently fold the wet ingredients into the dry ingredients with a spatula until a soft dough just comes together. Do not overmix—the dough should be slightly shaggy.

7. 7

   Turn the dough out onto a lightly floured work surface and gently press it into a rough circle about 3/4 inch thick.

8. 8

   Using a sharp knife or 2-inch cutter, cut the dough into 10 wedges or rounds. Transfer them to the prepared baking sheet.

9. 9

   Brush the tops of the scones with the reserved egg mixture combined with the remaining 1 tablespoon of milk.

10. 10

    Bake for 12–15 minutes, until the scones are golden brown on top.

11. 11

    Remove from the oven and let cool for a few minutes on the baking sheet. Serve warm with jam and butter.