2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 cup unsalted butter, chilled
1/2 cup heavy (whipping) cream
1 large egg
1 1/2 tsp. vanilla extract
1/2 cup currants (optional; available in the dried-fruit or baking section of your supermarket)
1 egg mixed with 1 tsp. water for glaze (optional)
Preheat oven to 425 degrees F. Lightly butter a baking sheet.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in the currants, if desired.
With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board. Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used.
Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13 to 15 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.
Makes about 14 scones.
