Sunrise Scones

---------- Recipe via Meal-Master (tm) v8.05

Title: Sunrise Scones
Categories: Breads, Breakfast
Yield: 32 servings

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.

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