English Scones

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Into a large mixing bowl, thoroughly sift together flour, baking powder, salt, and sugar.

3. 3

   Cut the cold butter into the dry ingredients with a pastry blender, until butter is the size of oatmeal flakes. Mix in the optional currants, fruit, or ginger.

4. 4

   Make a well in the center of the flour and butter mixture. Pour in the cream starting with 1 cup, then stir together until the dry ingredients are moistened. Gather mixture together in your hands and knead very briefly just until mixture sticks together, gradually adding remaining 1/4 cup of cream as needed.

5. 5

   Turn out onto a lightly floured surface and shape dough into a 3/4 to 1-inch disk. Cut into desired number of wedges.

6. 6

   Put wedges on an un-greased baking sheet. Brush tops with remaining 2 tablespoons of cream. Bake in preheated oven until puffed up and golden brown.

7. 7

   Serve warm.

No additional tips available.