These are Irish style scones that are not very sweet and more like an American biscuit than cakey scones. Typically Irish scone are cut into rounds, using a glass or circle shaped cookie cutter, but I prefer to cut them into wedges. If you don’t have currants, you can substitute raisins.
2 Cups flour
2 Tbs sugar
1 Tsp baking powder
¼ tsp salt
3 Tbsp butter, chilled
½ Cup currants
1/2 Cup milk, plus 1 Tbsp, more or less to feel
Preheat oven to 450F
Lightly flour a baking sheet, set aside
Mix flour, sugar, baking powder and salt in a bowl
Cube the cold butter and cut into the flour mixture with a pastry cutter or knives
Stir in the currants
Add enough milk to form a soft dough, a little bit at a time.
Stir the milk until dry ingredients are just moistened
Turn dough out onto floured surface and knead 4-5 times.
Press dough into a circle ½ inch thick
Cut into 8 pie pieces
Bake 8-10 minutes at 450F