Directions: Preheat oven to 425°fahrenheit and line a baking sheet with parchment paper.

Place the sugar, flour, baking powder and salt in the bowl of a food processor. Cover and pulse 5 times to mix flour mixture together well.

Cut butter into 9 tablespoons and use microwave to soften but NOT melt the butter. Place butter into the food processor full of flour. Pulse 20 times until the mixture is powdery and there are no bits of butter.

Whisk the milk and eggs together in a small cup or bowl. Pour into the flour/butter mixture. Pulse until it forms a soft dough. Add the currents and pulse a few more times to mix in the currents.

Turn the dough out onto a floured wooden board or a counter top covered with wax paper. Dust the wax paper with flour first, then place the dough on top. Knead the dough twenty times or until it is not too sticky to roll out.

Cover the dough with a sheet of wax paper. Roll the dough into a 9" circle that is 1" thick. DIp the biscuit cutter into flour and cut out scones. Re-roll scraps and cut out more scones. I get 10 or 11 using this method.

Bake scones at 425° for 10 to 13 minutes or until the tops and bottoms are golden brown.

Remove from oven and place scones on a cooling rack. Serve warm with butter and jam or freeze and then place in freezer bags until ready to serve them. They are fluffy, sweet ( I always add more sugar than I've seen in other scone recipes), and slightly chewy because of the currents. A divine treat for a holiday breakfast.