Currant Scones

1/3 cup currants

1 large egg beaten

2 1/4 c. all purpose flour

3 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. salt

1/2 c. butter, cut up

375 F. Grease cookie sheet. Combine

3/4 c.

cream, currants, and egg in small bowl. Stir flour, sugar,

baking powder and salt in large bowl. With pastry blender, cut in butter until mixture resembles fine crumbs. Stir in currant

mixture with fork. On floured surface, knead dough lightly 4

5 turns (dough will be sticky). Pat dough

3/4 inch thick.

Cut with floured 1 1/2 inch scalloped cutter and place on

prepared cookie sheet. Reroll and cut scraps. Brush tops with

1 tbsp. cream. Bake

18 minutes, until golden. Makes

80, Total fat:

4g, Sodium:

114 mg,

Cholesterol: 17mg.