2 c flour
1/2 c. sugar
2 teaspoons baking powder
1/4 c. (1/2 stick) cold butter
1/2 c. currants
1 - 1/2 t. fresh lemon zest
Juice of one lemon
1/2 cup half and half
1 egg

1. Preheat oven to 375° F.
2. Combine flour, sugar, and baking powder
3. Cut in butter until mixture is crumbly
4. Stir in currants, lemon zest and lemon juice
5. Beat egg with half and half and add to dry ingredients, stirring until blended
6. Turn dough onto a lightly floured surface and form into a large circle, 3/4 to 1" in thickness
7. Cut into 8 - 10 wedges (depending on desired size) and place on lightly greased baking sheet
8. Brush scones with a beaten egg or egg milk mixture for a nice finish
9. Bake at 375° F. for 10 - 15 minutes or until golden brown
10. Remove baking sheet to cooling rack and cool for about 10 minutes before recutting wedges.