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1
Preheat oven to 425F.
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2
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.
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3
In a small bowl, stir together the cream, egg, and vanilla.
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4
Add the cream mixture to the flour mixture and stir until combines.
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5
Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board.
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6
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.
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7
Lightly brush the tops of the scones with the egg mixture, if desired.
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8
Bake for 13-15 minutes, or until lightly browned.
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9
Remove the baking sheet to a wire rack and cool for 5 minutes.
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10
Using a spatula, transfer the scones to the wire rack to cool.
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11
Serve warm or cool completely and store in an airtight container.
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12
Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients.
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13
My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C.
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14
Directions as above.
