Categories: cookies

Ingredients

• 1 large egg
• 2/3 cup cold heavy cream
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, cut into small pieces and chilled
• 3/4 cup currant

Directions

1. Position oven rack in center of oven; preheat oven to 400°.

2. Line a baking sheet with parchment paper or silicone mat.

3. In a bowl, stir the egg and cream together.

4. In another bowl, whisk the flour, sugar, baking powder, and salt together.

5. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour.

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. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between; that is just right.

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 (don’t overdo it); gently stir in the currants.

9. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8-10 times.

10. Lightly dust a work surface with flour and turn out the dough; divide it in half.

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. Bake the scones for 20-22 minutes, or until their tops are golden and firmish.

13. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.

14. Serve with a tart, chunky citrus marmalade or a berry jam.

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