Scones may be made earlier in the day and reheated in a 400 degree oven for 5 minutes before serving. They may also be frozen as soon a they have cooled after baking.

2 c. flour
2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
6 tbsp. butter, cut into 10 pieces
3/4 c. currants (or raisins)
2 lg. eggs, well beaten
1/2 c. plus 1 tbsp. heavy cream

Preheat oven to 425 degrees. Sift flour, baking powder, 1 tablespoon of the sugar and the salt into a mixing bowl. Add butter and work into flour mixture with the fingertips until mixture resembles coarse crumbs. Add currants (or raisins) and toss.

Make a well in flour mixture and add eggs and 1/2 cup of the cream. Mix with a wooden spoon until dough begins to clump together, then knead in the bowl for about 30 seconds; do not overwork dough.

Turn dough out into a lightly floured surface and halve. Form each half into a ball and flatten to form a circle about 3/4 inch thick and 5 inches in diameter. Cut each circle into 8 pie shaped wedges. Place wedges about 1 inch apart on a lightly butter baking sheet. Brush tops with remaining cream and sprinkle lightly with remaining sugar. Bake in the center of oven for 12 to 15 minutes, or until lightly browned. Makes 16 scones.