---------- 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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