World Recipe Scones

Preheat the oven to 400°F (200°C).

Combine self-raising flour, salt, and granulated sugar in a large mixing bowl, stirring together with a fork.

Cut the cold butter into small cubes and add to the flour mixture, then work the butter into the flour using fingertips until the mixture resembles coarse breadcrumbs.

Stir the dried currants into the flour-butter mixture, distributing them evenly throughout.

Pour 1 cup of the milk into the dry ingredients and mix gently with a fork until a soft dough forms, adding the remaining milk as needed if the dough is too dry.

Turn the dough out onto a lightly floured surface and gently pat it into a round about 1 inch thick, being careful not to overwork it.

Cut the dough into 4 equal wedges or use a biscuit cutter to form rounds, and place them on an ungreased baking sheet.

Bake in the preheated oven for 10-12 minutes until the tops are golden brown.

Remove from the oven and transfer the scones to a wire rack to cool slightly before serving.