The key to a great scone is handling the dough as little as possible. The more it is handled, the tougher and drier it will become. Scones become stones, as it were.
I used Corinthian currants from Vostizza, which are highly flavoured and juicy, and they invite snacking. They are made from tiny, richly purple black grapes.
2 C plain flour
2 T sugar
2 tsp baking powder
1/4 tsp salt
60g cold chunks of unsalted butter
1/2 C dried currants
1 large egg
1/2 brimming cup of milk
Preheat the oven to 220C.
In a large bowl, mix the flour, sugar, baking powder, and salt. Either rub in or cut in the butter until the whole attains a coarse texture. Stir in the currants, then mix in the egg and milk, stopping the very instant the dough just comes together.
On a lightly floured surface, pat the dough out into a slab the size of a small dinner plate. Either cut into rounds or divide into six wedges (I am lazy, and therefore make scones into wedges).
Place the scones on a greased baking sheet and brush the tops with milk. Bake for 15 minutes until golden. Serve warm with salted butter and/or jam.