From Catharine Stebbins. The most delicious, indulgent scone recipe evah!

Preheat to 425 F.

2c flour
1/4 c sugar
2t baking powder
1/8 t salt
1/3 c unsalted butter, chilled
1/2 c heavy cream
1 large egg
1 1/2 t vanilla
1/2 c currants
1 egg mixed with 1t h2o for glaze

Butter baking sheet lightly. Sift together flour, sugar, baking powder, salt. Add cubes of butter, cut into coarse crumbs. Add currants. In second bowl, mix wet ingredients. Add to dry, mix until just combined. Pat dough into 1/2″ thick disc, cut into wedges. Brush with egg glaze. Bake 13-15 minutes until lightly browned. If you have a pizza stone, cook scones on it and you’ll get a nice brown bottom. On the scones. Not on you or anything.