Scones

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps remaining.

In a small bowl, whisk the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until a shaggy dough begins to form. Fold in the berries or currants.

Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times just until it comes together. Form the dough into an 8-inch disc, about 1 inch thick.

Cut the disc into 8 equal wedges using a sharp knife or bench scraper. Transfer the wedges to the prepared baking sheet, spacing them 2 inches apart. Brush the tops lightly with heavy cream and sprinkle with coarse sugar.

Bake for 15-18 minutes until the scones are puffed, golden brown on top, and firm to the touch. Let cool on the pan for 5 minutes before transferring to a wire rack. Serve warm with clotted cream and jam.