Pam’s Scones

1 3/4 cups all-purpose flour*

3 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup firm buster or stick margarine**

1 large egg, beaten

1/2 cup currants or raisins

4 to 6 tablespoons half-and-half

Additional half-and-half

White coarse sugar crystals (decorating sugar) or granulated sugar

Directions

1. Heat oven to 400°.

2. Mix flour, 3 tablespoons sugar, baking powder and salt ir large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in egg, currants and just enough of the 4 to 6 tablespoons half-and-half so dough leaves side of bowl.

3. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Roll or pat into

8-inch circle on ungreased cookie sheet. Cut into

8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional half-and-half, sprinkle with sugar crystals.

4. Bake 14 to 16 minutes or until golden. Immediately remove from cookie sheet, carefully separate wedges.

Serve warm.