Classic Currant Scones

Directions

1. 1
   Preheat oven to 375 degrees F. Drain currants and pat dry.
2. 2
   Into a large bowl sift together flour, sugar, baking powder and salt.
3. 3
   Add butter and blend with a pastry blender or your fingertips until it forms fine crumbs.
4. 4
   Add currants and mix well.
5. 5
   Add half-and-half, and stir with a fork just until it comes together and forms a dough.
6. 6
   Turn out onto lightly floured work surface and knead for 1 minute.
7. 7
   Roll out into a 3/4-inch thick round.
8. 8
   Use a lightly floured 3-inch cookie or biscuit cutter to stamp out rounds.
9. 9
   Pat together scraps and reroll.
10. 10
    Place on a greased cookie sheet and brush tops with egg glaze.
11. 11
    Bake for 25 to 30 minutes, until puffed and golden brown.