Ingredients
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2 cups flour
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4 tablespoons sugar (I use brown)
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2 teaspoons baking powder
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1/8 teaspoon salt
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68 g butter, cut into pieces (1/3 cup)
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1/2 cup heavy cream, might need less
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1 1/2 teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out)
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1/2 cup currants
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1 1/2 teaspoons grated lemon peel
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1 egg
Instructions
- In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
- Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
- Add the beaten egg and enough cream to make a soft but not sticky dough.
- Turn out onto a lightly floured board and knead lightly (not more than 8 times).
- Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
- Place on a paper-lined baking sheet and brush with some cream if you like.
- Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.