Instructions: Sift together dry ingredients. Using pastry blender cut the shortening into dry ingredients until mixture resembles coarse cornmeal. Stir in currants.

Make a well in center of mixture and add, all at once, the mixture of egg and cream. Stir with fork until dough follows fork. Form dough into a ball and put on lighly floured surface. Knead LIGHTLY with fingertips 10-15 times. Roll dough into a 2-inch thick round. Cut into 12 wedges. Bake at 425 deg. on ungreased baking sheet 15-20 minutes or until golden.

NOTE: For

Sugared Scones: Omit currants, and before baking brush top with melted butter and sprinkle with sugar.

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