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Rock Cakes

These are a bit like scones, but they come put shaped like rocks! If you leave them lying around for a couple of days, they'll taste like rocks, too, so eat them up fast! Originally from Great British Cooking, Jane Garmey.
Make about 15.

2 cups flour
1.5 tsp baking powder
3 tbsp sugar
4 oz butter
1 cup currants
2 beaten eggs
0.25 cup milk

Preheat oven to 350F.

Sieve flour, baking powder, and sugar into bowl. Cut butter into pieces and rub it into the flour until it resembles breadcrumbs. Stir in everything else, and mix to form a stiff batter.

Put rounded tablespoons of the batter onto a greased baking sheet, about two inches apart. Bake for 15 minutes, or until golden brown.

Cool on a rack. These will keep in an airtight tin for a few days at most.

from http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/matt/rock-cakes.html