Currant Scones

Sift flour with baking powder.

Cut in butter with pastry cutter until mixture resembles crumbs.

Stir in milk and mix until dough holds together.

Add currants plumped in the brandy, sherry or orange juice.

Wrap in plastic and chill well.

Preheat oven to 375°.

On lightly floured board roll out dough 1/2-inch to 3/4-inch thick (1/2-inch for tiny scones, 3/4-inch for 2 1/2-inch rounds). Place close together on lightly buttered baking sheet.

Brush tops with milk, and bake in hot oven until golden brown about 13 to 18 minutes.

Serve warm with butter and/or strawberry jam.

(For an English tea, split open, spread with strawberry jam, then place a generous spoonful of whipped cream on the top.)

Yummy!!!