Preheat oven to 375° and prepare baking sheet with parchment
Combine cream, currants and egg in small bowl.
Whisk flour, sugar, baking powder and sale in large bowl.
Using a pastry blender, cut in butter until mixture resembles fine crumbs.
Stir currant mixture into dry ingredients with a fork.
On a lightly floured surface, turn out the dough and knead lightly for 4-5 turns. Dough will be sticky.
Pat dough to 3/4 thick and cut out scones using round, scalloped biscuit cutter.
Place on cookie sheet lined with parchment and brush tops with Half-and-Half. Bake about 18 minutes, until tops are golden brown.
