Currant Tea Scones

Directions

1. 1
   Preheat oven to 400 F and butter a baking sheet.
2. 2
   Pour boiling water into a small cup and steep tea bag 2 minutes.
3. 3
   Remove and reserve tea bag and stir in currants.
4. 4
   Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt.
5. 5
   Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
6. 6
   Squeeze liquid from tea bag into cup and discard bag.
7. 7
   With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed.
8. 8
   Stir in currant mixture.
9. 9
   Turn dough out onto a lightly floured surface and form into a 5-inch round.
10. 10
    Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half.
11. 11
    Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.
12. 12
    Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool.
13. 13
    Break scones along score marks and serve warm or at room temperature.