preheat oven to 425 F.
Stir flour, sugar, baking poder, salt and baking soda.
Cut in butter into mixtur until coarse crumbles.
stir in currants.
combine beatenegg and milk; add to flour mixture.
stire with a fork until moistened.
Turn dough onto a lightly foured surface and knead gently for 15 strokes. Pat lightly roll out dough to 1inch thickness. Cut into round 2 inch biscuits. Arrange 1 inch apapt on a ungreased baking sheet. Stire together slightly beaten egg and water and brush tops of scones with egg mixture. Sprinkle with corase sugar.
Bake for 10 - 12 minutes or until tops or brown. Transfer scones to a wire rack and cool for 5 minutes. Serve warm. Makes about 10 to 12 scones
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