1 3/4 c. flour
3 tbsp. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. butter
1/2 c. currants
1 egg, beaten
6 tbsp. half & half

Preheat oven to 400 degrees. Combine first four ingredients. Cut in butter with fork until size of small peas. Stir in currants. In small bowl combine rest of ingredients. Add to dry mixture, stirring just to moisten. Drop heaping tablespoons of mix on ungreased cookie sheet, about 1 inch apart. Bake 12 to 15 minutes, or until bottoms are golden brown. Remove immediately from cookie sheet. Makes about 8 large scones.