TEA SCONES

1 T. softened butter
2 1/2 c. flour
1 T. sugar
1/2 t. salt
3 T. lard, cut into 1/4 inch bits and thoroughly chilled
1 egg
1/2 cup milk
1/4 cup dried currants or cranberries, chopped coarsely (optional)

Preheat oven to 400 degrees. Grease large baking sheet with the butter and set aside. In a chilled mixing bowl combine flour, sugar, salt. Rub the lard into the flour with your fingertips until the mixture looks like coarse meal or alternatively you may use a pastry blender. Beat the eggs until frothy and putting 1 T. aside to use as glaze. Beat milk into the remaining egg and add to flour mixture (along with the currants or cranberries, if desired). Toss gently with a fork until the dough can be made into a ball. On a lightly dusted surface, roll the dough 1/4 inch thick, being careful to handle as little as possible. Cut into 2 inch rounds, or if you hate that part like I do, form the dough into a large round and cut into pie-shaped pieces . When you cut, do not saw the knife, but rather push it down. Place segments about 1 inch apart on the baking sheet and brush lightly with beaten egg. Bake at 400 degree oven for about 15 minutes, or until light golden brown. Serve while hot with butter and jam. Makes about 12 rounds or 8 triangles.