2 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/8 tsp. salt
1/2 c. butter, chilled
1/2 c. currants
1 egg, well beaten
1/2 c. half and half
melted butter

Combine flour, sugar, baking powder and salt. Cut in butter with pastry blender. Stir in currants. Combine egg and half and half; add to currant mixture, stirring with fork about 15 strokes. Place dough on lightly floured board; shape into ball and knead lightly about 15 times. Divide into 2 portions. Pat each into a circle 1/2-inch thick on ungreased baking sheet. Mark in 8 wedges, cutting almost through the dough. Brush lightly with melted butter. Sprinkle with colored sugar, if desired.

Bake at 425°F for 15 to 20 minutes or until golden brown.