Scones from Claridge's, London

The triangular scone is Claridge's Scone - served at afternoon tea in the luxury hotel in the heart of London's Mayfair.

I've had this recipe in my file for years - and don't know where I originally discovered it.

Claridge's Scones

4 c. flour
1/3 c. sugar
4 tsp. baking powder
1 tsp. salt
2/3 c. butter
1-1/3 c. half and half
1 egg
1/2 c. currants (optional)

Preheat oven to 425 degrees. Combine the first four ingredients in a large bowl. Cut the butter into the flour mixture with a pastry cutter until mixture resembles coarse crumbs. In a separate bowl, beat the hegg and half and half. Add to dry ingredients. Do not over mix Gather together on a floured surface and knead 3 or 4 times until mixture is workable. Evenly divide dough into 4 sections. Roll each section into a circle about 3/4 inch thick. Cut into 6 triangular pieces. Brush tops with a little milk and sprinkle with a bit of granulated sugar. Place on parchment lined baking sheet and bake 13 - 15 minutes until golden. Best served warm from the oven. Yield: 24 scones