Currant Drop Scones

2 c. flour

1/3 c. packed brown sugar

1 T. baking powder

3/4 t. salt

1 stick cold butter, diced

1 c. dried currants

1/2 c. half and half

1 egg

Sift together the flour, sugar, baking powder and salt in a medium bowl.  Add the diced butter and rub in with your fingertips until a coarse meal is formed.  Mix in the currants.  Whisk together the half and half and egg in a 2 c. measuring cup.  Pour a little at a time into the flour mixture, stirring after each addition with a fork, until the dough clumps together and is moist.  

Drop dough by 1/4 cupfuls onto an ungreased baking sheet leaving an inch or so between scones. Bake in a preheated 400* oven for 15-20 minutes, until golden brown and a skewer inserted in the center removes cleanly.