Currant Tea Scones

I made these for the family tea party we went to after Thanksgiving.
I used Earl Grey tea, craisins and only had whole milk. They still turned out really tasty. Hmmm, I guess I'd call this baking. I can bake!
If you're going to make these for yourself, just a single batch will do. Anyone else and I'd double it.

Currant Tea Scones from epicurious
2 tablespoons boiling water
1 tea bag
1/2 cup dried currants
1 cup all-purpose flour
2 tablespoons plus 1/2 teaspoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter
6 tablespoons half-and-half plus additional for brushing dough

Preheat oven to 400° F and butter a baking sheet (or use a Silpat and avoid the butter.
Pour boiling water into a small cup and steep tea bag 2 minutes.
Remove tea bag and stir in currants.
Into a bowl sift together flour, 2 tablespoons sugar, baking powder, and salt.
Cut butter into 1/2-inch cubes and add to flour mixture, blending with fingertips until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
With a fork stir 6 tablespoons half-and-half into flour mixture until just combined and a sticky dough is formed.
Stir in currant mixture.
Turn dough out onto a lightly floured surface and form into a 5-inch round.
Transfer round to baking sheet and with a pastry brush lightly coat with additional half-and-half.
Sprinkle dough with remaining 1/2 teaspoon sugar and with a knife score 1/4-inch deep into quarters.
Bake scones in middle of oven 20 to 25 minutes, or until golden, and transfer to a rack to cool.
Break scones along score marks and serve warm or at room temperature with jam and/or clotted cream.