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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. 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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