Title: Classic currant scones
 Categories: Taste
      Yield: 4 Servings
 
    1/2 c  Currants, soaked in boiling
           Water for 15 minutes
      4 c  Flour
    1/4 c  Sugar
      2 tb Baking powder
      1 ts Salt
      8 tb Cold unsalted butter, cut
           Into bits
  1 3/4 c  Half-and-half
      1    Egg, beaten with 1 teaspoon
           Sugar, for glaze
 
  Preheat oven to 375 degrees F. Drain currants and pat dry. Into a
  large bowl sift together flour, sugar, baking powder and salt. Add
  butter and blend with a pastry blender or your fingertips until it
  forms fine crumbs. Add currants and mix well.
  
  Add half-and-half, and stir with a fork just until it comes together
  and forms a dough. Turn out onto lightly floured work surface and
  knead for 1 minute. Roll out into a 3/4-inch thick round. Use a
  lightly floured 3-inch cookie or biscuit cutter to stamp out rounds.
  Pat together scraps and reroll. Place on a greased cookie sheet and
  brush tops with egg glaze. Bake for 25 to 30 minutes, until puffed
  and golden brown.
  
  Yield: About 30 Scones