2 cups flour
4 teaspoons double-acting baking powder
1/2 tablespoon salt
2 tablespoons sugar
1/2 cup vegetable shortening
2/3 cup milk
1 large egg -- reserve 1 tsp. white
1/2 cup currants
Sift dry ingredients together. Cut shortening into dry ingredients until mixture is crumbly. Beat egg and milk together. Stir quickly into dry ingredients.
Stir in currants. Pat out into a round 1/2" thick and cut into wedges.> Place on greased cookie sheet. Beat reserved egg white lightly with 1/2 teaspoon water. Brush on top of scones and sprinkle with additional sugar.
Bake at 450 degrees for 12 to 15 minutes.