If you've got 30 minutes, you have more than enough time to whip up a batch of tender, flakey British style scones. Mmmmm!
Heat oven to 500 F.
Combine flour, sugar, baking powder and salt in a large mixing bowl.
Cut butter in several pieces and add to the dry ingredients. Use your fingers to work the butter into the flour mixture until it looks like small crumbs.
Add currants and mix until combined.
In a small mixing bowl, whisk together milk and eggs. Add to flour mixture and stir until just combined into a ball.
Knead dough 25-30 times on well-floured surface with well-floured hands until the surface of the dough is smooth and doesn't have any cracks.
Flour your rolling pin and then roll out dough to 1 inch thickness. Cut out scones using a round biscuit cutter (I used a small jam jar to cut mine before I got a biscuit cutter). Transfer scones to a lined baking sheet. Gather remaining dough into a ball, knead a few times, then roll it out to 1 inch thickness. Cut out the rest of your scones and transfer to the baking sheet.
Brush the top of the scones using what's left of the milk and egg mixture. Turn down the oven to 425 F. Bake scones for 12-15 minutes or until golden brown.
Cool on a wire rack. Serve with butter, clotted cream, whipped cream, lemon curd or jam. Enjoy!