Classic Currant Scones

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.