Recipe - Orange Currant Scones

4 tablespoon Orange juice
One half cup Currants
3 cup Flour
5 tablespoon Sugar
1 tablespoon Baking powder
1 teaspoon Salt
One fourth pound Butter
2/3 cup Milk
1 Egg

preheat oven to 375. plump the currants in the orange juice. cut butter
into dry ingredients. add the currants, nuts, and juice, and the orange
zest if using fresh juice. add milk to dry ingred. stir just until mixed.
do not overmix. turn dough onto floured board and form into round about i
inch high. cut into 8 wedges and place 1 inch apart on baking sheet
stacked on top of another baking sheet. Keeps the bottom from browning too
much. bake about 25 minutes.