Tea Scones

Stir together flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat two eggs and put aside enough to glaze the top of the dough (about 1 tablespoon). Add the rest of the egg, milk, and currants to the dry ingredients. Mix together until dough clings together. Knead dough gently on a floured surface. Cut the dough in half. Shape each dough half into a round and shape into a 6-inch circle, about 1/2 inch thick. Place both rounds on an ungreased cookie sheet. With a sharp knife, cut 6 wedges into each circle of dough. Brush the rounds with the remaining egg. Bake at 425 degrees until the scones are a deep golden brown, for about 12 to 15 minutes.