INGREDIENTS

2 cups pastry flour, unbleached all-purpose flour works well too.
1/4 cup sugar
1 tablespoon baking powder
1 stick unsalted cold butter, cut into 1-inch cubes
3/4 cup heavy cream
2-3 T cream for brushing tops of scones

PREPERATION

Preheat the oven to 400°.
Using a food processor or an electric mixer, preferably with the paddle attachement, combine flour, sugar, baking powder and then mix. Add butter and pulse on and off until the mixture resembles fine cornmeal. Transfer to a large mixing bowl and add cream. Gently mix by hand until just combined. At this stage add ingredients like chopped rosemary and currants. On a lightly floured surface knead dough gently a few times unitl it shapes into a smooth ball, lighly roll out dough about an inch thick, cut out in circles or shapes of your choice, place on a lined baking sheet with parchment paper or greased baking sheet and brush tops with cream. Sprinkle sugar and herbs on top as an optional added bonus. Bake for 12-18 minutes until they are lightly browned and the tops are slightly cracked.