These creamy, dense scones are one of my favorite breakfast indulgences, and they’re easy enough to make on a sleepy Sunday morning before coffee.  They’re also excellent with tea as a late-afternoon snack.  You should be able to find currants in your local grocery store next to the raisins or with the dried fruits and nuts.

Currant Cream Scones

Ingredients:

• 1/2 cup plus 2 tablespoons heavy cream, divided
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons sugar
• heavy pinch salt
• 2 1/4 cups flour
• 1 tablespoons baking powder
• 1/2 teaspoon baking soda
• 6 tablespoons cold unsalted butter, cubed
• 3/4 cup dried currants

Preheat oven to 400° F.

In a small bowl, whisk together the cream (1/2 cup), egg, vanilla, and sugar.  Set aside.  Place the flour, salt, baking powder, and baking soda in a large bowl and whisk to combine.  Cut in the butter with a fork, two butter knives, or cool fingers, and continue until the mixture is coarse but uniform.  Add the wet ingredients and the currants, and mix gently until the dough comes together.

Turn the dough out onto a floured surface and knead gently for 45-60 seconds.  Divide into 12 equal pieces and shape each into a small round.  Place rounds on an un-greased baking sheet and brush with reserved cream.  Bake 15 to 18 minutes, or until golden brown.  Serve warm.

Makes 1 dozen small scones.