tsp. baking powder
C. currants or raisins (optional)
4 to 6
Tbsp. half and half or milk
Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 egg, currants or raisins if desired, and enough half and half so dough leaves the sides of the bowl. Turn dough onto lightly floured surface; knead 10 times. Roll 1/2 inch thick; cut with round or heart shaped cutters. Place on ungreased cookie sheet; brush with beaten egg. Bake until golden brown, 10 to 12 minutes. Remove immediately. Split scones and serve with butter, lemon curd, jams or jellies.