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.

Ingredients

• 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

Instructions

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.