Scones - cooking recipe

Ingredients

2 c. unsifted flour (fork-stir to aerate before measuring)
2 tsp. baking powder
1/4 c. currants, rinsed in hot water (white raisins may be substituted)
1/2 c. margarine
1/2 c. heavy cream (may use evaporated milk)
1 egg white, slightly beaten
1/2 tsp. salt
1 egg
strawberry jam

Preparation

In a medium bowl, thoroughly stir together the flour, baking powder, salt and 2 tablespoons sugar. With a pastry blender, cut in margarine until particles are fine.
Stir in currants and raisins. In small bowl, beat egg and cream until blended. Add to flour mixture and stir with fork until moistened. Form dough into a ball and turn out on floured cloth.
Roll to 8-inch round, 1/2-inch thick.
Cut into 4 quarters, then cut each into 3 wedges. Place about 1-inch apart on ungreased cookie sheet. Brush tops with egg white and sprinkle with sugar.
With thumb, make an indentation in broad section of each scone. Fill with 1/4 teaspoon jam.
Bake in a 400\u00b0 oven about 15 minutes.
Serve warm with extra jam or honey.
Makes 12. Indentation may be made with a pointed teaspoon 1/8-inch deep.