|Margarine/Butter / shortening||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Egg||1 , beaten|
|Currants/Raisins||1⁄2 Cup (8 tbs)|
|Half and half||6 Tablespoon|
|Margarine/Butter||2 Tablespoon, softened|
|Strawberry preserves||1⁄4 Tablespoon|
Heat oven to 400°.
Cut 1/3 cup margarine into flour, sugar, baking powder and salt until mixture resembles fine crumbs.
Stir in 1 egg, the currants and just enough half-and-half so dough leaves side of bowl.
Turn dough onto lightly floured surface.
Knead lightly 10 times.
Roll 1/2 inch thick.
Cut dough into 2-inch circles with floured cutter.
Place on ungreased cookie sheet.
Brush with 1 egg.
Bake until golden, 10 to 12 minutes.
Split warm scones; spread with margarine.
Serve with strawberry preserves.