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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. |
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