Classic Tea Time Cream Scones

This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha...

• Ready In: 25 mins
• Yields: 6 7.5 cm scones

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)

Directions

1. In a big bowl mix flour, baking powder, salt and sugar. If using vanilla bean add it now.
2. Add the butter and rub it in using two knives, a pastry blender or your finger tips. When the mixture resembles coarse crumbs, stop.
3. Add the beaten egg and enough cream to make a soft but not sticky dough.
4. Turn out onto a lightly floured board and knead lightly (not more than 8 times).
5. Pat down and cut out scones using a cookie cutter or a glass (I use a glass of 7.5 cm in diameter).
6. Place on a paper-lined baking sheet and brush with some cream if you like.
7. Bake in the pre-heated oven at 220°C/425°C for 10-15 minutes or until lightly browned.