Classic Tea Time Cream Scones - cooking recipe

Ingredients

2 cups flour
4 tablespoons sugar (I use brown)
2 teaspoons baking powder
1/8 teaspoon salt
68 g butter, cut into pieces (1/3 cup)
1/2 cup heavy cream, might need less
1 egg
1 1/2 teaspoons vanilla extract (or use 1/4 vanilla bean, seeds scraped out)
1/2 cup currants (optional)
1 1/2 teaspoons grated lemon peel (optional)

Preparation

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\u00b0C/425\u00b0C for 10-15 minutes or until lightly browned.