Classic Scones

2 CUPS ALL-PURPOSE FLOUR
1/3 CUP SUGAR
1 TABLESPOON BAKING POWDER
½ TEASPOON SALT
8 TABLESPOONS ( 1 STICK) COLD UNSALTED BUTTER, CUT INTO PIECES
½ CUP DRIED CURRANTS, RAISINS OR CHOCOLATE CHIPS
1 LARGE EGG
½ CUP HEAVY CREAM
HEAVY CREAM
SUGAR

1. PREHEAT OVEN TO 350 DEGREES

2. WHISK TOGETHER THE FLOUR, SUGAR, BAKING POWDER AND SALT IN A LARGE BOWL.

3. DROP IN THE BOWL THE BUTTER AND MIX IN THE BUTTER WITH YOUR BARE OR GLOVED HANDS (CLEAN OF COURSE!). ACTUALLY YOU CAN ALSO USE A PASTRY BLENDER OR USE 2 KNIVES INSTEAD OF MIXING WITH YOUR HANDS.

4. TOSS THE BUTTER PIECES WITH THE FLOUR MIXTURE TO COAT AND SEPARATE THEM AS YOU WORK, UNTIL THE LARGEST PIECES ARE THE SIZE OF PEAS AND THE REST RESEMBLES BREAD CRUMBS. IT’S OKAY TO HAVE BIG CHUNKS OF BUTTER. DO NOT ALLOW THE BUTTER TO MELT OR FORM A PASTE WITH THE FLOUR

5. STIR IN THE DRIED CURRANTS, RAISINS OR CHOCOLATE CHIPS

6. IN A SEPARATE BOWL, WHISK TOGETHER THE EGG AND HEAVY CREAM. ADD THIS MIXTURE TO THE DRY INGREDIENTS AND MIX WITH A RUBBER SPATULA, WOODEN SPOON OR FORK UNTIL THE DRY INCREDIENTS ARE MOISTENED.

7. GATHER THE DOUGH INTO A BALL AND KNEAD IT GENTLY AGAINST THE SIDES AND BOTTOM OF THE BOWL 5 TO 10 TIMES, TURNING AND PRESSING ANY LOOSE PIECES INTO THE DOUGH EACH TIME UNTIL THEY ADHERE AND THE BOWL IS FAIRLY CLEAN.

8. TRANSFER TO A LIGHTLY FLOURED SURFACE AND PAT THE DOUGH INTO A 10-12 INCH LOG ABOUT 4 INCHES IN DIAMETER.

9. CUT INTO 8 OR 12 SLICES 1-2 INCHES THICK AND PLACE AT LEAST ½ INCH APART ON THE BAKING SHEET.

10. BRUSH THE TOPS WITH CREAM AND THEN SPRINKLE THE TOPS WITH SUGAR>BAKE FOR 12-15 MINUTES. LET COOL ON A RACK OR SERVE WARM.