Haydon Street Inn Cream SconesFrom HAYDON STREET INN
2 1/2 cups all purpose flour
1 tbsp. water
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.