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Currant-Cream Scones

Serves: 10

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   1 3/4 cups flour
   3 tablespoons sugar
   2 1/2 teaspoons baking powder
   1/2 teaspoon salt
   1/3 cup margarine
   1 egg beaten
   1/2 cup currants
   5 tablespoons light cream
   1 egg beaten


Combine flour, sugar, baking powder, and salt and cut margarine in until mixture resembles fine crumbs. Stir in beaten egg, currants, and just enough light cream so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll 1/2-inch thick. Cut dough with round biscuit cutter. Place on ungreased cookie sheet. Brush with beaten egg. Bake at 400 degrees F. until golden, 10 to 12 minutes. Serve hot with Whipped Honey-Orange Spread (recipe in this cookbook).

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