Classic Cream Scones

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and lightly butter a baking sheet.

2. 2

   In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the chilled butter into 1/2-inch cubes, scatter over the flour, and cut it in with a pastry blender or two knives until the mixture resembles coarse crumbs.

3. 3

   In a small bowl, whisk together the heavy cream, egg, and vanilla. Add to the flour mixture and stir until just combined, then gently stir in the currants and raisins.

4. 4

   With lightly floured hands, pat the dough out to about 1/2-inch thickness on a floured surface. Using a floured 2 1/2-inch round cutter, cut out scones and place them on the prepared baking sheet, gathering and re-patting the scraps until all the dough is used.

5. 5

   Lightly brush the tops with the beaten egg, then bake for 13 to 15 minutes, until lightly browned.

6. 6

   Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.