Scones

2 1/2 cups all purpose flour
3 tbsp. granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold, unsalted butter, cut into cubes
1/3 cup dried currants, plumped under hot water and patted dry (can substitute other dried fruits)
grated rind from 2 lemons
1 egg
1 cup half and half
1/2 tsp. vanilla extract

Egg Wash

1 tbsp. water
1 egg
2 tbsp. coarse white sugar or turbinado sugar

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder and salt. Slice the cold butter into 8 pieces and cut into flour mixture until pea-sized. Stir in the currants and lemon zest.

In a small bowl, beat egg slightly with a fork. Stir in half & half and vanilla. Pour cream mixture all at once into the flour mixture, stirring with a form to form a soft dough. DO NOT OVER MIX.

Turn dough out onto a lightly floured pastry cloth or board and knead a few times until smooth. Flecks of butter should still be visible. Roll or pat dough until about 3/4" thick. Cut with biscuit cutter or into wedges with a sharp knife or pizza cutter. Separate and place onto the prepared baking sheet.

Prepare egg wash by beating 1 egg and 1 tbsp. water in a small bowl. Brush mixture over top of scones and sprinkle with coarse white sugar or turbinado sugar.

Bake at 375°F for 15 - 17 minutes until the scones are puffed and golden brown and a cake tester, or toothpick, inserted in the center comes out clean.