2 c. all-purpose flour
1/4 c. granulated sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 c. unsalted butter, chilled
1/2 c. heavy whipping 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. Lightly butter baking sheet. In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and distribute them over flour mixture. Mix with pastry blender or two knives used in scissors fashion. Cut in butter until mixture resembles 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. Stir in currants, if desired.

With lightly floured hands, pat dough into 1/2-inch thickness on lightly floured cutting board. Using a floured 2 1/2 inch round biscuit cutter or the top of a tumbler, cut out rounds from the dough and place them on prepared baking sheet.

Gather the scraps together and repeat until all dough is used. Lightly brush the tops of scones with egg mixture, if desired. Bake for 13-15 minutes or until lightly browned. Remove sheet to wire racks, cool 5 minutes. Remove scones to rack to continue cooling. Serve warm or cool. Makes 14 scones.

NOTE: Cookie cutters in desired shapes also can be used for cutting dough.