Ingredients:
2 Cups Flour
1/3 Cup Sugar
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Nutmeg
1/2 Cup Shortening
4 Tbsp. cold, Unsalted Butter or Margarine
1/2 Cup Zante Currants
1 large Egg
1/3 Cup Milk
Method:
Start heating an ungreased griddle or heavy skillet over medium-low
heat.
Put flour, sugar, baking powder, salt, and nutmeg into a large bowl; stir to mix well. Add shortening and butter and cut in with a pastry blender until the mixture looks like fine granules.
Add currants; toss to distribute evenly.
Beat the egg and milk with a fork to blend.
Pour over the flour mixture and stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough into fourths. Roll or pat each piece to a 6" circle and cut into 6 wedges. Separate wedges and place apart in the heated skillet.
Pat flat with fingertips. Bake uncovered 3 to 5 minutes per side, turning once, until medium brown. Serve right away, or cool, loosely wrapped in a linen or cotton towel, or a wire rack. Makes 24.