2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/8 tsp. salt
1/3 c. butter
1/2 c. whipping cream
1 lg. egg
1 1/2 tsp. vanilla
1/2 c. currants (opt.)
1 egg mixed with 1 tsp. water for glaze.

Preheat oven to 425 degrees. Lightly butter baking sheet. In large bowl, stir together flour, baking powder, and salt. Cut butter into 1/2 inch cubes and distribute over flour mixture. With a pastry blender (or two butter knives) cut in batter until it resembles coarse crumbs.

In small bowl stir cream, egg and vanilla. Add the cream mixture to the flour mixture and stir until combined. Stir in currants with lightly floured hands. Pat dough into a round, about 1/2 inch thick. Cut into pie shaped wedges and place separately on cookie sheet. Brush tops with egg mixture. Bake for 13 to 15 minutes or until lightly browned. Remove to wire rack and cool for 5 minutes.

Serve as you would muffins, or spread jam on them!

Yields 6 to 8 scones.