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Cream Scones

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup heavy (whipping) cream
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup currants or raisins (optional)
1 egg mixed with 1 teaspoon water for glaze (optional)

Preheat oven to 425F. Lightly butter a 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 the
flour mixture. With a pastry blender or two knives used scissors
fashion, cut in the butter until the 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 combines.
Stir in the currents/raisins (optional).

With lightly floured hands, pat the dough into a 1/2-inch thickness
on a lightly floured cutting board. Using a floured 2 1/2-inch-diameter
round biscuit cutter or a glass, cut out rounds from the dough and
place them on the prepared baking sheet. Gather the scraps together
and repeat until all the dough is used. Lightly brush the tops of
the scones with the egg mixture, if desired. Bake for 13-15 minutes,
or until lightly browned. Remove the baking sheet to a wire rack
and cool for 5 minutes. Using a spatula, transfer the scones to
the wire rack to cool. Serve warm or cool completely and store in
an airtight container. Makes about 14 scones.

Variation: Add about 1 1/2 teaspoons of grated lemon peel to the
dry ingredients.


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