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Lemon-Currant Scones

From NAPOLEON'S RETREAT BED & BREAKFAST
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 cup (1/2 stick) cold butter
1/2 cup currants
1/2 teaspoon lemon zest
Juice of one lemon
1/2 cup half and half
1 egg

In a medium-to-large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture is crumbly. Stir in currants, lemon zest and lemon juice. Beat egg with half and half and add to dry ingredients, stirring until blended. Turn dough onto a lightly floured surface and form into a large circle, 3/4 to 1-inch in thickness. Cut into 8-10 wedges (depending on desired size) and place on lightly greased baking sheet. Brush scones with a beaten egg or egg-milk mixture for a nice finish, and bake at 375° for 10-15 minutes or until golden brown.