Ingredients:

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup heavy whipping cream
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons grated lemon zest
1/3 cup (2 2/3 ounces) unsalted butter, chilled
1/2 cup currants or dried cranberries (optional)

For egg glaze (optional):

1 large egg
1 teaspoon water

1. Preheat oven to 350 degrees. In the bowl of a food processor fitted with the metal blade, place the flour, sugar, baking powder and salt. Pulse several times to combine the ingredients. In another bowl, mix the cream, egg, vanilla and zest. Set aside.

Cut the butter into 1/2-inch pieces and sprinkle over flour. Pulse several times, or until the mixture resembles coarse crumbs. Transfer the dough to a bowl and add the cream mixture. Stir to combine. If dough does not come together with ease, add additional cream until it does. Stir in the currants or cranberries, if using, being careful not to overmix. Turn dough out onto a lightly floured surface. With flouredhands, gently pat dough into an 8-inch circle; transfer to an ungreased baking sheet. With a serrated knife, cut into 8 wedges. In a small bowl whisk together egg and water to make the glaze. Using a pastry brush, coat scones with the glaze.

Place the baking sheet on the center rack in the oven and bake for 19 to 22 minutes, or until the top is lightly browned and a toothpick comes out clean when inserted in the center. Let the scones cool on the baking sheet on a wire rack for 5 minutes. Makes 8 scones.