2 cupall-purpose flour
1⁄4 cupgranulated sugar
2 tspbaking powder
1⁄8 tspsalt
1⁄3 cupunsalted butter
1⁄2 cupheavy cream
1large egg
1⁄2 tspvanilla extract
1⁄2 cupcurrants

Preheat Oven to 425°F.

Lightly butter a baking sheet. In a large bowl, mix together the dry ingredients. Cut butter into small cubes and sprinkle into flour mixture. Use fingers or pastry blender to blend in butter until the mixture has the texture of coarse crumbs.

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

With floured hands, pat dough into a 1⁄2 in thickness on a lightly floured surface. Using a floured biscuit cutter (or an empty soup can), cut out round scones. Gather scraps together and repeat

Back on prepared sheet for 13–15 minutes or until lightly browned. Remove and cool for 5 minutes on sheet, then transfer to a cooling rack.

Makes about 14 scones.

Substitutions: use (halved) dried cranberries, or other dried fruit, instead of the currants.

(Recipe courtesy of Laura Trauth.)