• In a large bowl add the flour, sugars, baking powder and salt.
• Add the butter and cut in with a pastry cutter.
• At the end of the cutting I use my fingers to pinch and blend the butter and flour to make sure it gets close to resembling coarse meal.
• Stir in the milk until just blended.
  
• Add the currants or mini raisins. Blend lightly (fold if you can).
• Turn out on a floured board and knead about 4 times to get everything incorporated well. Do not over mix.
• Press into a round that is about ¾" thick.
• Place on an oiled cookie sheet.
• Cut into 8ths as you would a pie.  You don't have to separate the pieces.  Just slice through or almost all the way through.
• Bake at 375• for 15 to 20 minutes.
• Cool on a rack.

For the Drizzle

• Heat the jam and water for a few seconds in the microwave until melted.  Drizzle over the baked scones.