1/3 c. butter
1 3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. currants or raisins, optional
4 to 6 tbsp. half and half or milk
1 egg, beaten

Preheat oven to 400 degrees. Cut butter into flour, sugar, baking powder, and salt until mixture resembles fine crumbs. Stir in 1 egg, currants 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 eggs.

Bake until golden brown, 10 to 12 minutes remove immediately. Serves 15. Split scones and serve with butter, jams and jellies.