Scones

Directions

1. 1
   In a medium bowl, thoroughly stir together the flour, baking powder, salt and 2 tablespoons sugar. With a pastry blender, cut in margarine until particles are fine.
2. 2
   Stir in currants and raisins. In small bowl, beat egg and cream until blended. Add to flour mixture and stir with fork until moistened. Form dough into a ball and turn out on floured cloth.
3. 3
   Roll to 8-inch round, 1/2-inch thick.
4. 4
   Cut into 4 quarters, then cut each into 3 wedges. Place about 1-inch apart on ungreased cookie sheet. Brush tops with egg white and sprinkle with sugar.
5. 5
   With thumb, make an indentation in broad section of each scone. Fill with 1/4 teaspoon jam.
6. 6
   Bake in a 400° oven about 15 minutes.
7. 7
   Serve warm with extra jam or honey.
8. 8
   Makes 12. Indentation may be made with a pointed teaspoon 1/8-inch deep.