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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


  1. Heat oven to 400 degrees F.
  2. Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
  3. Stir in 1 egg, the currants and just enough half-and-half so dough leaves sides of bowl.
  4. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2 inch thick.
  5. Cut dough into 2 1/4-inch circles with floured cutter.
  6. Place on ungreased cookie sheet.
  7. Brush with 1 egg.
  8. Bake until golden, 10 to 12 minutes.
  9. Immediately remove from cookie sheet.

Yields 10 to 12 scones.

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