currant cream scones Recipe


Currant Cream SconesThe 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 shortening1 3/4 cups all-purpose flour3 tablespoons granulated sugar2 1/2 teaspoons baking powder1/2 teaspoon salt1 egg, beaten1/2 cup currants or raisins4 to 6 tablespoons half-and-half1 egg, beatenHeat 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.

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