3/4cup cold half-and-half, plus additional for brushing
Preheat the oven to 400F. Line a baking sheet and a plate with parchment paper.
Using the large holes on a cheese grater, grate butter onto the parchment-lined plate. Put it in the refrigerator while assembling the dry ingredients.
In a large bowl, whisk together flour, baking powder, salt and sugar. Stir in currants and 1 cup of grated Comté. Add butter; stir to combine (break up any lumps of butter to evenly incorporate).
Whisk egg with half-and-half. Add wet mixture to dry mixture, stirring gently just until dough holds together when pinched (the less you work the dough, the better). If the dough is too dry, add a bit more half-and-half until it comes together.
Transfer the dough to a lightly floured surface. Gently press the dough into a 3/4-inch thick disc (about 8 inches in diameter); cut into 8 wedges. Transfer scones to prepared baking sheet. Brush top of each with a bit of half-and-half and sprinkle with the remaining Comté. Bake 16 to 18 minutes, or until golden brown. Transfer to a wire rack to cool.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore