Cream Scones

Even better with jam.

This recipe will blow every other scone recipe out of the water. Really. They are just that good. I say no more.

Classic Cream Scones

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tsp of baking powder
• 1/8 teaspoon salt
• 1/3 cup unsalted butter, chilled
• 1/2 cup heavy (whipping) cream
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 1 cup currants (optional)

Glaze (optional): 1 egg mixed with a teaspoon of water

Preheat oven to 425*F. Lightly butter baking sheet.

In a large bowl, stir together flour, sugar, baking powder and salt. Cut butter in 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used in scissors fashion, cut the butter until the mixture resembles course crumbs.

In a small bowl stir together cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in currants if desired.

With lightly floured hands, pat the dough into 1/2 inch thickness on a lightly floured cutting board. Using a 2 1/2 inch diameter round biscuit cutter, or a glass, cut out rounds of the dough and place them on a prepared baking sheet. Gather scraps together and repeat until all the dough is used. Lightly brush scones with egg mixture, if desired.

Bake for 13-15 minutes, or until browned.

Let cool for five minutes. Using a spatula, transfer scones to a wire rack to cool. Serve warm, or cool completely and store in an airtight container.

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