SWEET IRISH SCONES
6 1/2 cups flour
1 teaspoon salt
1/3 cup sugar
3 teaspoon baking powder
1 1/2 sticks cold butter, cut into small pieces
1 cup currants
2 cups milk
Preheat oven to 475 F/ 220 C degrees. Sift the dry ingredients together.
Cut the butter pieces into the dry ingredients with 2 knives.
Add the currants or raisins and stir with a fork.
Mix eggs and milk in a separate bowl. Make a well in the middle of the dry ingredients and add the eggs and milk. Working with 1/2 of the dough at a time, shape into a ball and pat out to about 1 inch thickness, onto a lightly-floured board. Cut as desired.
Brush the top of each scone with a little milk to glaze. Sprinkle a teaspoon or two of Demerara sugar on top of each scone.
Bake on a lightly greased cookie sheet for 12 to 15 minutes, until the scones are golden brown.