• Servings: 14 scones
  • 2 c. flour
  • 1/4 c. sugar
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/3 c. unsalted butter, chilled
  • 1/2 c. heavy (whipping) cream
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. currants (optional)
  • 1 egg mixed with 1/2 tsp. water for glaze (optional)
  1. Preheat oven to 425ºF. Lightly butter a baking sheet.
  2. In large bowl stir together the flour, sugar, baking powder and salt. Cut butter into 1/2" cubes and distribute over flour mixture. With pastry blender or two knives used scissors fashion, cut in butter 'til mixture resembles coarse crumbs. In small bowl stir together cream, egg and vanilla. Add cream mixture to flour mixture and stir 'til combined. Stir in currants, if desired.
  3. With lightly floured hands, pat dough into a 1/2" thickness on lightly floured cutting board. Using a 2 1/2" diameter round biscuit cutter or a glass, cut out rounds from dough and place them on prepared baking sheet. Gather scraps together and repeat 'til all the dough is used. Lightly brush tops with egg mixture, if desired. Bake 13-15 min. or 'til lightly browned.
  4. Remove baking sheet to wire rack and cool for 5 min. Using a spatula transfer scones to wire rack to cool. Serve warm or cool completely and store in airtight container.
"What actually makes a scone 'classic' seems to be a matter that calls for clarification. Here is one version that falls into the classification of 'classic.' These scones are perfect with many of the sweet spreads. Add 1 1/2 tsp. of grated lemon peel to the dry ingredients as a great way to have lemon with your tea."