Cream Scones

Directions

1. 1
   Position oven rack in center of oven; preheat oven to 400.
2. 2
   Line a baking sheet with parchment paper or silicone mat.
3. 3
   In a bowl, stir the egg and cream together.
4. 4
   In another bowl, whisk the flour, sugar, baking powder, and salt together.
5. 5
   Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.
6. 6
   Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
7. 7
   Youll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in betweenthat is just right.
8. 8
   Pour the egg mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together (dont overdo it); gently stir in the currants.
9. 9
   Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.
10. 10
    Lightly dust a work surface with flour and turn out the dough; divide it in half.
11. 11
    Working with one piece at a time, pat the dough into a rough circle that is about 5 inches diameter, cut it into 6 wedges and place it on a baking sheet.
12. 12
    Bake the scones for 20-22 minutes, or until their tops are golden and firmish.
13. 13
    Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.
14. 14
    Serve with a tart, chunky citrus marmalade or a berry jam.