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Title: Sunrise Scones
Categories: Ethnic Muffins
Yield: 32 Servings
| 3/4 | c | Half and half, plus 1 tablespoon |
| 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 |
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.
Per serving: 75 Calories; 4g Fat (44% calories from fat); 1g Protein; 9g Carbohydrate; 15mg Cholesterol; 101mg Sodium
Recipe by: Amy Smalley