Currant Cream Scones

The famous british

Heat oven to 400f.

Cut butter into flour , sugar , baking powder and salt until mixture resembles fine crumbs.

Stir in 1 egg , the currants and just enough half and half so dough leaves sides of bowl.

Turn dough onto lightly floured surface.

Knead lightly 10 times.

Roll 1 / 2 inch thick.

Cut dough into 2 1 / 4-inch circles with floured cutter.

Place on ungreased cookie sheet.

Brush with 1 egg.

Bake until golden , 10 to 12 minutes.

Immediately remove from cookie sheet.

Yields 10 to 12 scones.

butter, all-purpose flour, sugar, baking powder, salt, egg, currants, half-and-half cream