SCONES

1/3 cup margarine, butter or shortening
1-1/4 cups all-purpose flour
3 tablespoons sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup currants or raisins
4 to 6 tablespoons half-and-half
1 egg, beaten
Margarine or butter, softened
Strawberry preserves

Heat oven to 400 degrees - 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. Immediately remove from cookie sheet; cool.
Split scones; spread with margarine. Serve with strawberry preserves.

15 scones.

Do-ahead Tip: Scones can be frozen. After baking, cool scones 1 hour. Freeze uncovered until completely frozen, at least 2 hours. Wrap in heavy-duty aluminum foil label and freeze no longer than 2 months. About 45 minutes before serving, remove from freezer and heat wrapped in 350 degree oven until warm, 30 to 35 minutes.