Classic Cream Scones

🥐 Classic Cream Scones

Optional glaze: 1 egg mixed with 1 tsp water

Preheat oven to 425°F. Lightly butter a baking sheet.
In a large bowl, stir together 2 cups flour, ¼ cup sugar, 2 tsp baking powder, and ⅛ tsp salt.
Cut ⅓ cup chilled butter into ½-inch cubes and distribute over the flour mixture. Using a pastry blender or two knives scissors-fashion, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, whisk together ½ cup heavy cream, 1 egg, and 1½ tsp vanilla.
Add the cream mixture to the flour mixture and stir until just combined. Fold in ½ cup currants if using.
With lightly floured hands, pat the dough to ½-inch thickness on a lightly floured surface.
Using a floured 2½-inch round biscuit cutter or glass, cut out rounds and place on the prepared baking sheet. Gather scraps and repeat until all dough is used.
If using glaze, lightly brush the tops with egg wash.
Bake for 12–15 minutes until golden brown.
Cool briefly on the baking sheet, then serve warm.

Keep butter cold for flaky texture—if it softens, chill the dough 10 minutes before cutting.
Don’t overwork the dough; a shaggy mixture is fine.
For lemon scones, add 1½ tsp grated lemon peel to the dry ingredients.