INGREDIENTS
500ml flour.
125g butter or margarine.
15ml baking powder.
1 extra large egg, seperated.
3ml salt.
125ml currants or seedless raisins.
3ml cream of tartar.
15ml castor sugar.
80ml sugar.
125ml milk.
METHOD
Sift flour, baking powder, salt and cream of tartar.
Add sugar.
Rub in butter until mixture resembles breadcrumbs.
Add currants or raisins.
In a seperate bowl, whisk egg yolk and milk.
Make a well in the centre of the flour mixture and pour in milk mixture.
Mix to form a soft dough.
Turn the dough onto a lightly floured surface.
Press out to 2cm thick and cut with a 6cm scone cutter.
Place scones on a greased baking tray.
Beat the egg white until foamy and brush over the top of scones.
Sprinkle with castor sugar.
Bake in a preheated oven at 200°C for 15-20 min, until golden brown.
Serve hot with jam or butter.
