Sunrise Scones

• 3/4 cup light cream (half&half) plus 1 tablespoon
• 13 cup currants or raisins
• 1 large eggs beaten
• 2 1/4 cups flour, all-purpose
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter cut up

1. Heat oven to 375F (190C).
2. Grease cookie sheet.
3. Combine 3/4 cup cream, currants, and egg in small bowl.
4. Stir flour, sugar, baking powder and salt in large bowl.
5. With pastry blender, cut in butter until mixture resembles fine crumbs.
6. Stir in currant mixture with fork.
7. On floured surface, knead dough lightly 4 or 5 turns (dough will be sticky).
8. Pat dough 3/4 inch thick.
9. Cut with floured 1 1/2 inch scalloped cutter and place on prepared cookie sheet.
10. Reroll and cut scraps.
11. Brush tops with 1 tablespoon.
12. cream.
13. Bake 18 minutes, until golden.

light cream, currants, eggs, flour, sugar, baking powder, salt, butter

Taken from recipeland.com/recipe/v/sunrise-scones-4731 (may not work)