|Unbleached all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Tablespoon|
|Butter||6 Tablespoon (Cold Butter)|
|Cream/Whole milk||1 Cup (16 tbs)|
|Currants/Raisins / chocolate chips||1⁄2 Cup (8 tbs)|
Preheat oven to 400°.
Mix together dry ingredients in large bowl.
Cut butter into small pieces and scatter them into dry mixture.
Using the tips of your fingers, break butter into pieces the size of a small pea.
In small bowl, beat egg, add cream.
Reserve 2 tablespoons of egg mixture to use later for brushing on top of the scones.
Add currants, raisins, or chocolate chips to egg mixture.
Pour wet ingredients into flour mixture and stir until the liquid is just incorporated.
The dough should be soft and slightly sticky.
If the dough sticks to your fingers, correct the texture by adding a tablespoon of flour at a time.
If it's stiff and doesn't hold together, add cream a tablespoon at a time.
Divide dough in half and shape into two balls.
Place each ball on either end of a lightly greased baking sheet and press down to form into circles about 6 inches across and 1 inch thick.
Cut each circle of dough into six wedges and pull wedges slightly away from one another.
Lightly brush with reserved egg mixture.
Bake about 12 minutes or until the scones are lightly browned.