2 c. flour
1/4 c. granulated sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 c. chilled, unsalted butter
1/2 c. heavy cream
1 lg. egg
1 1/2 tsp. vanilla extract
1/2 c. currants (optional)
1 egg, mixed with 1 tsp. water for glaze (optional)

Preheat oven to 425 degrees. In a large bowl, stir together flour, sugar, baking powder, and salt. Cut butter into 1/2 inch cubes and distribute over flour mixture. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add cream mixture to flour mixture and stir until combined. Stir in currants (or raisins), if desired. Pat the dough into a 1/2 inch thickness on a floured cutting board. Cut out 2 1/2 inch rounds from the dough with a biscuit cutter or inverted glass and place them on a lightly buttered baking sheet. Lightly brush the tops with egg mixture, if desired. Bake 13 to 15 minutes until lightly browned. Let cool for 5 minutes, then serve warm for tea or cool completely in an air-tight container. Makes plus or minus 14 scones.