Recipe for cooking currant cream scones

Recipes from England :: English Tea, Beverages and Accompaniments

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

1/3 c. butter, margarine or shortening
1 3/4 (one and three-fourth) c. flour
3 Tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/2 c. currants or raisins
4 to 6 Tbsp. half-and-half
1 egg, beaten

Heat oven to 400 degrees fahrenheit.

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 in. thick. Cut dough into 2 1/4-in. circles with floured cutter. Place on ungreased cookie sheet. Brush with 1 egg. Bake until golden, 10 to 12 mins. Immediately remove from cookie sheet.

Yields 10 to 12 scones.