1. Beat together eggs, honey, and oil or butter. Add salt, soda, cinnamon and vinegar and mix well. Stir in flour, nuts and currants to make a fairly stiff dough.

2. Drop by large spoonfuls in 12 globs on a baking stone or on cookie sheets that have been lined with parchment paper. Flatten each scone a little with a wet silicone spatula or wet fingers.

3. Bake 20-30 minutes at 325 until nicely browned, firm when inserted with a toothpick, and hollow sounding when tapped. Cool on racks.
 

These keep well at room temperature for at least a week.

Beth
- Michigan