Currant Cream Scones

The famous British "cream tea" offers thick, clotted Devonshire cream to spread on the scones. They are wonderful with butter and jam.

1/3 cup butter, margarine or shortening
1 3/4 cups all-purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or raisins
4 to 6 tablespoons half-and-half
1 egg, beaten

Heat oven to 400 degrees F.

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.