Classic Cream Scones

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You're best off describing scones to a german by saying that they are like a cross between a kuchen (cake), a plaetzchen (cookie), and a broetchen (roll), but are very unique and not really like anything else found in germany. My german husband *loves* this recipe: classic cream scones (from simply scones, by leslie weiner and barbara albright)

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Steps

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Preheat oven to 425f.

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Lightly butter a baking sheet.

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In a large bowl , stir together the flour , sugar , baking powder , and salt.

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Cut the butter into 1 / 2-inch cubes and distribute them over the flour mixture.

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With a pastry blender or two knives used scissors fashion , cut in the butter until the mixture resembles coarse crumbs.

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In a small bowl , stir together the cream , egg , and vanilla.

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Add the cream mixture to the flour mixture and stir until combines.

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Stir in the currents / raisins.

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With lightly floured hands , pat the dough into a 1 / 2-inch thickness on a lightly floured cutting board.

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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.

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Gather the scraps together and repeat until all the dough is used.

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Lightly brush the tops of the scones with the egg mixture , if desired.

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Bake for 13-15 minutes , or until lightly browned.

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Remove the baking sheet to a wire rack and co.

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Ingredients

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all-purpose flour, granulated sugar, baking powder, salt, unsalted butter, heavy cream, egg, vanilla extract, currants