Half & Half Cream
Chilled Butter, cut into pieces
Pre-heat oven to 375. Grease baking sheet.
Stir together flour, sugar, baking powder and salt in large bowl. Cut-in butter with a pastry blender until mixture resembles large crumbs.
Combine cream, currants and egg in small bowl.
Stir currant mixture into dry ingredients using a fork.
On floured surface, knead dough 5-6 turns. Pat dough into 3/4" thick round. Cut into wedges or use biscuit or cookie cutters. Place scones onto greased baking sheet.
Brush tops of scones with cream (1-2 tbsp). Bake 15-20 minutes, until light, golden brown.