3/4 cup plus 1 tbsp. half-and half cream
 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
 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 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
 or 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 32.
 
 Calories ps: 80, Total fat: 4g, Sodium: 114 mg,
 Cholesterol: 17mg.