Rich Cream Scones

From The Highlanders Cookbook... " ...and please remember that the word scone is pronounced to rhyme with "gone" not "bone"! "

• Ready In: 20 mins
• Serves: 12

Ingredients

• 2  cups flour
• 1  tablespoon baking powder
• 2  tablespoons sugar
• 1⁄2 teaspoon salt
• 1⁄3 cup butter
• 1⁄2 cup  cream
• 1  egg, well beaten
• 1⁄4 cup currants or 1⁄4 cup  chopped raisins
• 1  egg white
•  sugar

Directions

1. Combine flour, baking powder, sugar.
2. Cut in butter using pastry cutter or rubbing with fingers.
3. Mix in egg and cream with a fork (add a bit a water if needed. Dough schould be slightly sticky).
4. Stir in currents/raisins.
5. Traditional method: Turn out on lightly floured board and pat out in a circle with dough 1/2 inch thick.
6. Cut in 12 wedges.
7. Drop method: Drop by spoonsful unto greased baking sheet.
8. Brush tops with egg whites and sprinkle with sugar.
9. Bake at 400 F for 15-18 minutes.