To avoid your scones turning to stone don't overwork the dough.

Currant-Cream Scones

The British have many recipes for scones. This rather rich version is a favorite at tea shops and inns throughout Britain. The scones are usually served with strawberry or currant jam and butter. At "cream teas" the scones are served with a generous dollop of Devonshire cream-a thick, clotted cream from England's county of Devonshire.

10-12 scones

1/3 cup margarine, butter or shortening(you might try lard too)

1 and 3/4 cup all-purpose flour

3 tablespoons sugar

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup currants or raisins

4 to 6 tablespoons half-and-half

1 egg, beaten (yes...again)

Heat oven to 400 degrees. Cut margarine(or whatever fat you've chosen) into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in 1 beaten egg, the currants (or raisins) and just enough half-and-half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times.(You're NOT making bread...too much kneading and they'll turn to stone!) Roll 1/2 inch thick.

Cut dough into 2 and 1/4 inch circles with floured cutter. Place on ungreased cookie sheet. Brush with 1 beaten egg (yes, the other one). Bake until golden, 10 to 12 minutes. Immediately remove from cookie sheet.


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