3/4 c Half and half; plus 1 tables
-poon 1/3 c Currants
1 lg Egg; beaten
2 1/4 c All-purpose flour
3 tb Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Butter; cut up
Recipe by: Amy Smalley Heat oven to 375 F. Grease cookie sheet. Combine 3/4 c. cream, currants= , and egg in small bowl. Stir flour, sugar, baking powder and salt in larg= e bowl. With pastry blender, cut in butter until mixture resembles fine crumbs. Stir in currant mixture with fork. On floured surface, knead do= ugh lightly 4 or 5 turns (dough will be sticky). Pat dough 3/4 inch thick. C= ut with floured 1 1/2 inch scalloped cutter and place on prepared cookie she= et. Reroll and cut scraps. Brush tops with 1 tbsp. cream. Bake 18 minutes, until golden. —–