This recipe is taken from All Around The World Cookbook by Sheila Lukins.

1. Place the flour, baking powder, sugar, salt and nutmeg in a food processor and pulse on and off to combine the ingredients. Add the cold butter and pulse 15 to 20times until the mixture resembles coarse meal.

2. Break the egg into a small bowl and whisk lightly. Pour half the egg into a 1/2 cup measuring cup and fill to the top with milk. Pour the liquid over the flour mixture and process for about 10seconds until the dough forms large curds. Scrape the dough onto a lightly floured work surface.

3. Quickly and gently knead in the currants. Pat or roll the dough 1/2 inch thick. Cut into rounds (I use a small rim drinking glass or a wine glass to do this). Gently reroll the scraps and continue to cut all the dough. Place the scones on ungreased baking and chill for 15mins. They can be covered and refrigerated at this point for as long as overnight.

4. Prehead oven to 450F (~220C).

5. Add 1 tsb milk to the remaining half egg and, using a pastry brush, moisten the top of each scone with the egg wash. Bake until the top are lightly colored, about 15mins. Cool on wire racks for at least 10mins before serving.

Best served with clotted cream or whipped cream (don’t use the foam ones, the whip-from-scratch ones are the best), butter, and strawberry jam!

Don’t forget your tea!